Grilled Eggplant Dip
Grilled eggplant dip turns up in countries as varied as Japan, Iran, and Israel, like baba ghanoush in the Middle East or choka in the West Indies.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at barbecuebible.com.
Cooking tools:
- Food processor
- Grill
- Fork
- Plate
- Chef's knife
- Cutting board
- Measuring spoon
- Serving bowl
Ingredients
- 2 long, slender eggplants (about 1 pound each)
- 6 garlic cloves, each cut into 3 to 4 lengthwise wedges
- 3 tablespoons tahini
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice, or more to taste
- 1/2 teaspoon coarse salt (kosher or sea), or more to taste
- 1/2 teaspoon black pepper, or more to taste, plus lemon wedges for serving
- 3 tablespoons minced fresh flat-leaf parsley
- Hot paprika
- Grilled pita bread, for serving
- Lemon wedges for serving
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