| Level: | Easy |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Level: | Easy |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
Ingredients
- 1 large firm eggplant (about 1 1/3 pounds), cut in half lengthwise
- Olive oil
- 1 tablespoon tahini
- 4 cloves garlic, finely chopped
- 1/4 cup minced shallots
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- Salt and freshly ground pepper
- 1/4 teaspoon cayenne pepper
- 2 tablespoons finely chopped cilantro
- 2 loaves of naan
Instructions
- Preheat grill. Brush flesh of the eggplant with olive oil and season with salt and pepper to taste. Grill flesh-side down for 15 to 20 minutes, turn over and grill an additional 15 minutes, or until soft. Let cool slightly and remove the flesh with a large spoon and mince..
- In a large bowl, mix the tahini, garlic, shallot, lemon juice, olive oil, salt, pepper, cayenne, cilantro together until combined. Fold in the eggplant and reseason with salt and pepper and more lemon juice if necessary.
- Brush naan with olive oil on both sides and grill for 1 to 2 minutes on each side. Cut into chunks.
Reviews
This was very tasty and easy to make, but you only need 1 garlic clove! And no shallots! I used half the garlic and it was still overpowering. I’ll definitely make again but just tweak it. And I left out red peppers don’t like them.
This was delicious and easy to make! We decreased the amount of garlic and shallots after reading some of the reviews and came out with a winner! We plan to make it again tonight!
Um…Did I miss something? I decided to try and make the recipe by following it to a T- something I rarely do. Anyhow, I can not understand why in the world it calls for tat much raw garlic and raw shallots. This combination mixed with fresh lemon juice is pungent enough to sanitize my kitchen sink. I’m no stranger to Baba Ghanoush and I am a HUGE fan of nan, however this recipe seems to be missing a few steps including COOKING more than just the eggplant. I think I’ll stick to store-bought until I grow back enough taste buds to experiment with other baba recipes on here.
My family actually ate a recipe I made from scratch! They always say nice things when I show up with food. Their smart enough not to alienate the guy that feeds them for free… But, if something isnt a hit, there will be left overs. Lots of smiles, but left overs as well. This time, I brough something to the tailgate party they had never seen. It was so foreign it might as well have been a native food dish from Mars. By half time of the World Cup match we were watching, the bowl was cleaned and they wanted to know when I’d make more. Nuff said.
A little on the bitter side,but thats what eggplant is,unfortunately. I have to say though that this recipie made the eggplant taste a little bit better. I am no food critic,but that was a decent meal. I might make it again,I suppose.
The result had lots and lots of flavor, to bad it was BAD flavor. There was too much bitterness from the eggplant, it was too sour from the lemon juice, it had an overwelming raw onion flavor from the shallot and an unbearable raw garlic flavor from the garlic. I lived in Turkey for three years and I have had plenty of eggplant, this is not good, or even decent, eggplant!
This is just so darn easy to prepare and the flavor is fabulous!
This is so close in taste to the ‘smoked baba ganoush’ recipe at my favorite local restaurant, which refuses to give me the recipe! Love it! I found placing the roasted eggplant flesh in a colander to drain helpful, also I put it in a food processor, as I found it sort of stringy in texture, otherwise…I then folded the tahini mixture into it by hand.
Tons of flavor, easy to prepare.
Bobby Flay could grill a stick of butter and I would try it. He has so much fun and makes everything look so easy.
This is YUMMY