Spicy Baba Ganoush on the Grill

This grilled eggplant has a smoky flavor that pairs nicely with red pepper flakes and za-atar seasoning in this baba ganoush recipe. Serve with pita chips and raw veggies.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 192 Calories

Ingredients

• 1 teaspoon salt
• 3 tablespoons lemon juice
• 3 cloves garlic, minced
• ¼ cup extra virgin olive oil
• 3 tablespoons tahini
• ½ teaspoon smoked paprika
• 2 tablespoons chopped fresh parsley, or more to taste
• 2 large eggplant
• 1 tablespoon za'atar seasoning
• 1 teaspoon crushed red pepper, or more to taste

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Using a fork, poke holes in the eggplant so steam will be able to release during cooking.

Step 2

Place eggplant on the preheated grill. Grill until skins are charred, about 30 minutes, turning occasionally. Transfer to a baking pan, cover, and let steam for 10 minutes.

Step 3

Using your hands, carefully remove the stem and the skin; the skin should be split open and peel off easily. Discard the skin and place flesh in a colander; let drain for 20 minutes. Press out any remaining moisture with paper towels.

Step 4

Place eggplant in a food processor. Add tahini, lemon juice, za'atar, crushed red pepper, salt, paprika, and garlic. Pulse until smooth. Add olive oil and parsley; pulse until oil is incorporated. Garnish with additional crushed red pepper flakes and parsley if desired.