How to describe this baba ghanoush recipe? In my mind, I hear the words of Paula Deen, “great time of day!” Sportsglutton just exclaimed “my God that is good,” bowed his head and walked away in fear of eating the entire plate. I love baba ghanoush in general, but the smokeyness and addition of a tomato in this recipe just blow my mind (and taste buds) away. Sorry to toot my own horn, but man is this stuff rock star good.
- 1 eggplant
- 1 clove garlic
- 1 roma/plum tomato
- 1 tbsp tahini
- 1 tbsp olive oil
- salt & pepper to taste
- parsley, paprika, and additional olive oil to garnish (optional)
- woodchips (preferrably mesquite)
The grilling (or baking) part of the recipe can be done a few days in advance.
Preheat your grill to high, set-up for indirect grilling and if necessary, soak your woodchips in water (if you don’t have a grill: toss the eggplant and tomato with olive oil and slow roast them whole in the oven at 300f until soft).
Wash and dry your eggplant and tomato then drizzle with olive oil.
Place the eggplant and tomato on the grill and add your woodchips to the coals or smokerbox.
Rotate the eggplant and tomato so that they cook evenly throughout. The eggplant’s skin will start to wrinkle and go from bright purple to brownish purple. The tomato’s skin will burst and char a little.
The tomato should be done first (10-15 minutes) depending on the heat your grill is giving off. Remove it from the grill when it is soft, but still holding together.
When the eggplant is soft to the touch (20-30 minutes) remove it from the grill.
At this point, you can refrigerate the eggplant and tomato for a few days until the day before or day of your party.
Roughly chop up the eggplant and tomato. Place them and the rest of the ingredients (excluding the garnishes) in a food processor or blender and puree until smooth.
It can be served immediately or chilled overnight. Garnish before serving.