Baba Ghanoush, Charcoal-Grill Method
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.
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.
2 pounds eggplant (about 2 large globe, 5 medium Italian, or 12 medium Japanese), each poked uniformly over surface with fork to prevent bursting
1 tablespoon lemon juice
1 small clove garlic , minced
2 tablespoons tahini
Salt and ground black pepper
1 tablespoon extra-virgin olive oil , plus extra for serving
2 teaspoons chopped fresh parsley leaves
1. Ignite about 6 quarts (1 large chimney, or 6 pounds) charcoal briquettes and burn until completely covered with thin coating of light gray ash, 20 to 30 minutes. Spread coals evenly over grill bottom, then spread additional 6 quarts unlit briquettes over lit coals. Position grill rack and heat until very hot (you can hold your hand 5 inches above the grill grate for only 2 seconds), about 20 minutes.
2. Set eggplants on grill rack. Grill until skins darken and wrinkle on all sides and eggplants are uniformly soft when pressed with tongs, about 25 minutes for large globe eggplants, 20 minutes for Italian eggplants, and 15 minutes for Japanese eggplants, turning every 5 minutes and reversing direction of eggplants on grill with each turn. Transfer eggplants to rimmed baking sheet and cool 5 minutes.
3. Set small colander over bowl or in sink. Trim top and bottom off each eggplant. Slit eggplants lengthwise and use spoon to scoop hot pulp from skins and place pulp in colander (you should have about 2 cups packed pulp); discard skins. Let pulp drain 3 minutes.
4. Transfer pulp to workbowl of food processor fitted with steel blade. Add lemon juice, oil, garlic, tahini, 1/4 teaspoon salt, and 1/4 teaspoon pepper; process until mixture has coarse, choppy texture, about eight 1-second pulses. Adjust seasoning with salt and pepper; transfer to serving bowl, cover with plastic wrap flush with surface of dip, and refrigerate 45 to 60 minutes. To serve, use spoon to make trough in center of dip and spoon olive oil into it; sprinkle with parsley and serve.
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