Want to turn that basic baba ghanoush recipe into a real party rock star? Try grilling the eggplant and garlic, and then throw in some harissa paste. Garnish with some toasted pine nuts, sun-dried tomatoes, chopped parsley and a drizzle of olive oil. And did I mention this is ready in 15 minutes? You’re welcome!
Ingredients:
1 medium eggplant
¼ cup lemon juice
¼ cup tahini
1 large garlic clove – grilled and then run through a garlic press (or minced)
1 tablespoon harissa paste
1 tablespoon extra-virgin olive oil
Directions:
- Cut the eggplant lengthwise into ½ inch slices. Brush a light layer of olive oil over both sides of all slices. Also brush the garlic clove with a light layer of oil.
- Using a stove-top grill pan, turn the heat to medium and cook eggplant slices for approximately 5 – 6 minutes per side. If using a two-side grill/Panini maker, set heat to medium/medium-low and cook for 5 – 6 minutes until eggplant flesh is completely cooked. If you do not have a grill, use a non-stick frying pan and cook for 5 – 6 minutes per side.
- While the eggplant is cooking, set the garlic clove on the grill/frying pan and let cook for about 3 – 4 minutes before removing.
- Let eggplant cool enough to handle. Using a spoon, gently scrape the eggplant flesh off of the skin. If fully cooked, it should come off very easily.
- Place eggplant flesh, lemon juice, tahini, garlic, and harissa paste in a food processor and blend for 30 – 60 seconds until smooth, scraping down the sides if needed.
- Serve hot, room temperature or chilled.
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