Baba Ghanoush, Gas-Grill Method

Why this recipe works:

For a baba ghanoush recipe that would fulfill its potential as a dip full of redolent, smoky eggplant flavor and brightened with garlic and lemon juice, we grilled the eggplants directly over a hot fire until they were wrinkled and soft. To avoid watery texture and bitterness in our baba… read more

For a baba ghanoush recipe that would fulfill its potential as a dip full of redolent, smoky eggplant flavor and brightened with garlic and lemon juice, we grilled the eggplants directly over a hot fire until they were wrinkled and soft. To avoid watery texture and bitterness in our baba ghanoush recipe, we drained the flesh of excess fluid before combining it with flavor-enhancing ingredients.

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Makes 2 cups

When buying eggplant, select those with shiny, taut, and unbruised skins and an even shape (eggplant with a bulbous shape won’t cook evenly). We prefer to serve baba ghanoush only lightly chilled. If yours is cold, let it stand at room temperature for about 20 minutes before serving. Baba ghanoush does not keep well, so plan to make it the day you want to serve it. Pita bread, black olives, tomato wedges, and cucumber slices are nice accompaniments.

Ingredients

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