Smoky Babaganush

smokey babaganushI love grilling. It should be such a quick and easy way to make a healthy and delicious meal, but I have to admit I always make a big production out of it. I have a charcoal grill so once I get it lit is seems like a shame to just grill a few steaks or a burger or two and call it a night. Why stop with one or two things when I can make a whole host of things and eat them for the rest of the week? Whatever I have on hand that can possibly benefit from a trip over the flames joins the menu. By the time I am done we could invite the whole neighborhood for dinner and still have leftovers.

A few months back Bon Appetit had a recipe for eggplant grilled directly on the coals. It seemed like an intriguing way to cook so I tried it and we loved the results. But with all the other things I cook over the grill when I decide to barbecue we rarely need an extra side dish. And that is how this smoky grilled babagnush came about. Instead of grilling the eggplant to have with dinner I throw it on the coals once I am finished cooking everything else and let it cook as the coals cool down. Then later that evening, usually when I am cleaning up from dinner, I throw it into the food processor with a few other ingredients and have delicious creamy babaganush to enjoy with veggies throughout the week. It takes almost no prep, since the eggplant is cooked whole. The coal roasted eggplant has a deep smokey flavor which makes for a deliciously smokey babagnush that is a real treat.

When I heard that the theme of the Kosher Connection July link-up was “smoky” I knew that this was the recipe I wanted to share. For some other great smoked recipes be sure to check out the great recipes from all the other talented bloggers in the Kosher Connection.

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Smoky Babaganush

By 07/21/2014

Ingredients

Instructions

Prepare a hardwood-charcoal fire in a grill. Let coals cool to medium heat (there should be no big flames, just red coals).
Place eggplants directly in the coals and cook, turning occasionally, until skins are blackened and the flesh is soft. They can also be cooked on the grate of the grill but it will take a bit longer. The eggplant can also be cooked on the grate of a gas or charcoal grill over medium-high heat. If using this method oil the eggplant before cooking to prevent it from sticking to the grill.
Remove the eggplant from the grill and let cool completely.

Cut the eggplants in half and scoop out the flesh. Place in a food processor with the rest of the ingredients and process until smooth. Serve the babagunsh as a dip with cut up veggies or use it to add smokey depth to these stuffed mushrooms.

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  • My grandma used to cook eggplant on the cooktop, right over the flame. Nice memories. Your recipe is so simple. What a pleasure.

  • Who knew this could be so easy to make!

  • mayihavethatrecipe

    WOW! the hot coals must give the eggplant a fantastic flavor.