The trick is to smoke the meat and not make the meat smoke
Date:February 28, 2009 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Two medium eggplants are grilled until charred and soft. You can’t really over cook these
Smoked paprika, cumin, tahini, salt, pepper, garlic & lemon juice are the other ingredients
The eggplant is cut in half and the insides are scooped out.
The ingredients are added to a food processor...
.. and are blended until smooth
The baba ghanoush is topped with chopped parsley & served with grilled pita bread.
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I got lots of requests for a grilled version of this Mediterranean classic. My stock reply was I hadn’t seen a recipe for it. I finally found one in Weber’s Art of the Grill - in fact I put the book down and it fell open to that page I figured that was a sure sign. I was a bit surprised that something she liked so much was so simple to make. Eggplant is grilled under direct high heat and after it has cooled the insides are scooped out and blended with tahini sauce, a sort of sesame seed paste, lemon juice, garlic, cumin, smoked paprika, salt & black pepper. I grilled up some pita bread and topped the finished baba ghanoush with some fresh parsley.