Ingredients for Baba Ghanoush
Complete culinary measure (10 items) · Scale servings or deselect pantry items in the cart panel
1
Egg Plants
4 large
2
Garlic
2 cloves
3
Kosher Salt
2 teaspoons
4
Lemon
1
5
Tahini
3 tablespoons
6
Extra Virgin Olive Oil
3 tablespoons
7
Greek Yogurt
2 tablespoons
8
Cayenne Pepper
1 pinch
9
Mint
1 Leaf
10
Parsley
2 tablespoons
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
Step-by-Step Instructions
1
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
2
Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
3
When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.
4
Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
5
Cover bowl with plastic wrap and refrigerate until completely chilled. Stir in mint and parsley, and taste to adjust seasonings before serving.
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Servings
4
Ingredients
10/10
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Egg Plants
4 large
Garlic
2 cloves
Kosher Salt
2 teaspoons
Lemon
1
Tahini
3 tablespoons
Extra Virgin Olive Oil
3 tablespoons
Greek Yogurt
2 tablespoons
Cayenne Pepper
1 pinch
Mint
1 Leaf
Parsley
2 tablespoons
·
10 items · estimated total~₹40412
Servings
4
10/10 items selected
~₹40412