Grilled Baba Ghanoush With Grilled Naanappetizers, eggplant, grilling recipes, side dishes 1 large firm eggplant -; (about 1 1/3 lbs), -- halved lengthwise olive oil 1 tablespoon tahini 4 garlic cloves; finely chopped 1/4 cup minced shallots 1/4 cup fresh lemon juice; or more to taste 2 tablespoons olive oil salt; to taste freshly-ground black pepper; to taste 1/4 teaspoon cayenne pepper 2 tablespoons finely-chopped cilantro 2 naan loaves 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 re-season 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. |
