Eggplants of all sizes, shapes and shades are available in the market right now. There are beautiful pearly white ones, long thin eggplants a beautiful shade of purple, large round dark purple eggplants that are almost black and even some with stripes. They come small, large, thin and fat. What a variety. Choose an eggplant that is firm and heavy. This means it is fresh, not dried out.
One of my favorite eggplant recipes is baba ganoush. Just put it on the grill for awhile and it cooks up perfectly. No other equipment is necessary. All you need is a bowl, a fork and a knife. Give it a try this summer.
Gluten Free, Dairy Free, Vegan, Paleo PRINT RECIPE
2 medium eggplants or 4 small
¼ cup tahini, more if needed
2 cloves garlic
½ tsp Celtic sea salt
¼ cup lemon juice, more if needed
½ tsp ground cumin
1 Tb extra virgin olive oil
- Heat grill on medium or prepare a medium hot charcoal fire.
- Prick eggplant with a fork in a few places and place on the grill rack.
- Grill turning frequently until the skin blackens and the flesh feels soft 15-20 minutes. If the skin is getting black and the eggplant is still not soft turn down the heat to low. You want the eggplant to be soft and mushy but you don’t want the flesh burnt. Alternately you can transfer them to a baking sheet and finish cooking them in the oven at 375 degrees until they are soft.
- Remove eggplant from the grill. Place into a bowl and cover. Let cool.
- Once it is cool, peel off and discard the skin.
- Coarsely chop the flesh and put it into a bowl
- Using a fork mash the eggplant to a paste.
- Smash the garlic on a cutting board with the broad side of a chef’s knife. Place a pinch of salt on the smashed clove, and mash the salt into the garlic until you get a puree. Alternately use a mortar and pestle.
- Add the tahini, smashed garlic, lemon juice, salt and cumin. Mix well
- Taste and add more tahini and/or lemon juice, if needed.
- Drizzle olive oil over the top.
- Serve with cucumber spears, crudité or chips.