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Fire Roasted Eggplant Baba Ganoush

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Eggplants are mysterious veggies. I often look at them and wonder what to make.

I know they are great fried and in stir-fry. I’ve seen them used in lasagna and other Italian-style dishes. But for some reason I just pass them up anyway. When I do buy them they have a somewhat daunting presence in my kitchen. I know I need to cook them, but what to make???

A dish of fire roasted eggplant dip with text overlay.

One thing I can say with certainty is I’ve always liked the flavor of baba ganoush, especially the deep smoky style. If the only way I ever ate eggplant again was as baba ganoush I would probably be pretty happy.

What Is Baba Ganoush, You Ask?

Baba ganoush is a simple, thick dip made from roasted eggplants, sesame tahini, lemon juice, garlic, olive oil, and salt. It originates from the Eastern Mediterranean region and is traditionally served with fresh pita bread. It’s really very easy to make, so give it a go!

Fire up the Charcoal Grill! Or Even Better Yet… a Campfire!!!

Cooking the eggplants over an open flame produces the best tasting baba ganoush, in my humble opinion.

Alternatively, you can bake the eggplants under the broiler in your oven.

Recipe yields about 6 cups of baba ganoush (plenty to share).

Wash the eggplants and pat them dry. Place them over your fire, grill, or in the oven under the broiler. As the skins start to blister and burn, rotate them until all the sides are fully blackened. By this time the eggplants should be getting tender and releasing steam. Place them in a big bowl and cover the bowl with a plate or lid trapping the steam inside.

In a mixing bowl whisk together the tahini paste, lemon juice, salt, and water. The mixture will thicken into a beautiful sauce. Set it aside.

When the eggplants are cool enough to touch, remove them from the bowl to your cutting board. Peel them, carefully removing all the burnt skin.

Eggplants after charring the skin.

When the eggplants are fully peeled use a sharp knife to mince them into small pieces. Run your knife through each eggplant in multiple directions.

Chopped eggplant.

Add the chopped eggplant and the 1/4 cup olive oil to the tahini sauce and stir it well.

Mince the garlic and add it to the eggplant. Finely chop the chives and add them and then stir the mixture well and chill until service.

To serve the baba ganoush, fill a bowl with the dip and garnish it with the remaining olive oil, paprika, and some fresh chives.

A dish of fire roasted eggplant baba ganoush with crackers.

A delicious low-carb, grain-free, vegan and paleo dip made from roasted eggplants and tahini.

Fire Roasted Eggplant Baba Ganoush

Yield: 12
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

A thick creamy roasted eggplant dip that is low-carb, paleo, and deeply nourishing. 

Ingredients

Instructions

Fire up the charcoal grill! Or better yet... a campfire!!!

  1. Cooking the eggplants over an open flame produces the best tasting baba ganoush, in my humble opinion.
  2. Alternatively, you can bake the eggplants under the broiler in your oven.
  3. Recipe yields about 6 cups of baba ganoush (plenty to share).
  4. Wash the eggplants and pat them dry. Place them over your fire, grill, or in the oven under the broiler. As the skins start to blister and burn, rotate them until all the sides are fully blackened. By this time the eggplants should be getting tender and releasing steam. Place them in a big bowl and cover the bowl with a plate or lid trapping the steam inside.
  5. In a mixing bowl whisk together the tahini paste, lemon juice, salt, and water. The mixture will thicken into a beautiful sauce. Set it aside.
  6. When the eggplants are cool enough to touch remove them from the bowl to your cutting board. Peel the eggplants carefully, removing all the burnt skin.
  7. When the eggplants are fully peeled use a sharp knife to mince it into small pieces. Run your knife through each eggplant in multiple directions.
  8. Add the chopped eggplant and the 1/4 cup olive oil to the tahini sauce and stir it well.
  9. Mince the garlic and add it to the eggplant. Finely chop the chives and add them, then stir the mixture well. Chill until service.
  10. To serve the baba ganoush, fill a bowl with the dip and garnish it with the remaining olive oil, paprika, and some fresh chives.
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