Chef John's Baba Ganoush

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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. 2

   {'id': 'step_1', 'step': 2, 'text': '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. 3

   {'id': 'step_2', 'step': 3, 'text': '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. 4

   {'id': 'step_3', 'step': 4, 'text': '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. 5

   {'id': 'step_4', 'step': 5, 'text': 'Cover bowl with plastic wrap and refrigerate until completely chilled. Stir in mint and parsley, and taste to adjust seasonings before serving.'}

📊 Nutrition Facts

Per serving (12 servings total)