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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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It's grilling time again. And the secret of great Middle Eastern Ba Ba Ghanoush is some good old Southern woodsmoke.. Low cal too, as it uses very little oil Ingredients:
8 hickory wood chunks soaked in water for 2 hours. |
2 globe eggplants, about 1 lb each |
1 red bell pepper, seeded |
1 sweet onion, quartered |
olive oil spray |
3 t. sesame tahini |
1 t. ground cumin |
1 t. smoked spanish paprika |
1 t. kosher salt |
4 t. lemon juice |
3 t. plain yogurt |
4 large garlic cloves |
1 t. or to taste, thick red hot sauce, like mazzetta twist and shout |
pita bread and chopped cilantro for garnish. |
Directions:
1. Prepare the fire for direct cooking. Add the wood chunks and allow to smoke.
2. Spray the vegetables on all sides with olive oil spray. Place the vegetables over the fire, using a vegetable grate is probably a good idea.
3. Roast the vegetables turning every few minutes, with the onion quarters placed on the sides of the grate. The vegetables will become blackened and completely soft. You may want to disassemble the onion quarters at the end and cook them a bit longer if they are not soft when the other vegetables have done.
4. Cool the vegetables in a bowl.
5. Scoop the meat out of the eggplants. Using a bit of the skin won’t hurt. Reserve the juice that accumulates in the bowl. This is a very favorable juice that can be added judiciously to the dish to add flavor.
6. In a food processor, first add the eggplant meat, the onions, coarsely chopped, and the red pepper in chunks. Then add the garlic. Add the Tahini and lemon juice, olive oil, yogurt, salt and spices. Puree on pulse till smooth, moving the mixture frequently with a spoon so that the top vegetables get into the bottom. Adjust seasonings.
7. Serve with pita bread and chopped cilantro for garnish.
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