There’s a method to making baba ghanoush. And it applies to way more than eggplant.
Recipe information
Total Time
1 hours
Yield
4 (makes about 2 cups) Servings
Ingredients
Preparation
Step 1
Prepare a grill for medium-high heat; lightly oil grate. Grill squash, turning occasionally, until skin is charred and flesh is fork-tender, 25–35 minutes. (Alternatively, you can tuck vegetables into coals left over from grilling something else. Wait until charcoal is completely covered with ash and no black spots remain. Shake grill to knock excess ash off coal, then rake them around and pile them up around vegetables.) Let cool slightly.
Step 2
Halve summer squash, scoop flesh into a colander set over a bowl, and let drain at least 15 minutes and up to 1 hour; discard liquid.
Step 3
Pulse flesh along with lemon juice, tahini, and garlic in a food processor until smooth; season with salt and pepper.
Step 4
Drizzle baba ghanoush with oil and top as desired. Serve with flatbreads or pita bread.
Step 5
Do Ahead: Dip can be made 3 days ahead. Cover and chill.
