Suddenly the eggplants in the garden have found their mojo and are producing so many eggplants. It has me scrambling to find different ways to prepare them. Today they are grilled and the flesh is combined with tahini. It is another lovely mezze or tapas dish, or an any-time snack with flatbreads. You will love this. A take on Babaganoush, it is rich, smoky, and creamy.
You can grill/bake the eggplant in several ways. Cook it under the griller, turning often until the skin is blistered and blackened, and the flesh is soft. Or it can be cooked over a gas flame in the same way. But my favourite way is to grill it whole in a covered BBQ (grill) until the skin is blackened and the flesh collapsed. It is the easiest and quickest way at our place.
Are you looking for other Eggplant recipes? Try Eggplant Simmered in a Beautiful Broth, Grilled Eggplant Salad with Pinenuts and Pita Chips, and Deep Fried Eggplant.
Roasted Eggplant with Tahina | Babaganoush
1 large eggplant
2 cloves garlic, crushed
2 Tblspn lemon juice
3 Tblspn olive oil
3 Tblspn tahini
sea salt to taste
mint or parsley (optional)
cumin or chilli powder (optional)
extra virgin olive oil
Roast the whole eggplant over an open gas flame, under the grill, in the oven or on the BBQ (grill) until the skin blisters and chars and the flesh collapses.
Remove the flesh from the skin and place in a sieve or colander. Gently squeeze the flesh to remove as much juice as possible.
Put the eggplant flesh in a bowl and mash with the garlic, vinegar, oil, tahini and salt to taste. Add one ingredient at a time, beating well in between. As you add the tahini, the mixture will become pale and creamy.
You can blend it in a food processor if you prefer a smooth puree.
Transfer to a serving bowl, drizzle with olive oil, sprinkle with chilli or cumin powder and/or mint or parsley. Serve with warm pita bread, Middle Eastern flatbread or vegetables for dipping.