My neighbor is growing eggplants, but he hates them. Now we have free eggplants regularly left on our doorstep (thanks, Ernest!). Eggplant Parm is fun for a while, but I think this might be my favorite trick: baba ganoush made from grilled eggplant. It's a great dip, sandwich spread, or thick pasta sauce (add a bit of the past cooking water to help it spread better). And the magic ingredient?...see if you can find it below. Trust. It's good.
Smokey & Tangy Baba Ganoush
1 large eggplant
1⁄4 cup tahini
3 garlic cloves, minced
1⁄4 cup fresh lemon juice, plus more as needed
1 teaspoon ground cumin
salt, to taste
extra virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon ketchup
Prepare a medium-hot fire in a charcoal grill.
Cut the eggplant into thick slices. Oil and salt generously on both sides and place on the grill rack 4 to 5 inches from the fire.Grill, turning frequently, until they begin to blacken and the flesh is soft, 15 to 20 minutes.
Remove from the grill, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a blender and add all remaining ingredients. Taste for seasoning and add more of anything you like.