Grilled Baba Ghanoush With Grilled Naan Recipe - Cooking Index
Grilled Baba Ghanoush With Grilled Naan Recipe - Cooking Index
| 1 tablespoon | Firm eggplant - - (about 1 1/3 lbs), (large) 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.
Source:
Bobby Flay
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