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baba ghanoush recipe

Fire Roasted Baba Ghanoush

The Starving Chef
Experience the creamy richness of garden-fresh eggplants in this fire roasted baba ghanoush recipe, accentuated with zesty lemon and nutty tahini.
Prep Time 10 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 30 minutes
Course Appetizer, Campfire Cooking
Cuisine Backyard Cooking, Summer
Servings 6

Ingredients
  

  • 4 medium eggplant
  • ¼ cup garlic minced
  • 3 tablespoons sesame seeds
  • 4 tablespoons olive oil + more as needed for topping
  • 2 tablespoons cumin
  • 2 tablespoons fresh parsley + more for topping
  • 1 lemon juiced
  • 1 green onion chopped
  • dash red pepper flakes
  • salt & pepper to taste

Instructions
 

FIRE ROASTED OPTION:

  • Tightly wrap each eggplant in foil and place directly into the coals of a hot, dying fire. Roast for 40-50 minutes, rotating occasionally for even cooking. The outside of the eggplants should be charred and wrinkly.
  • Unwrap the eggplants from the foil and use a sharp knife to cut through the center of each eggplant. Use a spoon to scrape out as many fully formed seeds as you can.
  • Use the spoon to remove the eggplant flesh from the skin, placing it into a bowl. Discard the charred skins. Let cool.
  • Heat a small pan over medium heat. Add the sesame seeds and toast until they've darkened in color. Place the toasted seeds into a blender or food processor along with the olive oil. Blend until a smooth tahini sauce forms.
  • Stir garlic, cumin, lemon juice, salt, pepper, and fresh parsley into the eggplants, then transfer to a food processor. Pour in the tahini sauce and blend until smooth.
  • Let the baba ghanoush set until it reaches room temperature. Make a divot in the center, then pour in extra olive oil and sprinkle on green onion, parsley, and red pepper flakes, as desired. Serve alongside warmed pita bread and dippable vegetables. Enjoy!

BROIL OPTION:

  • Place eggplants on a baking sheet. Preheat the oven with the broil on high, with the oven rack in the middle. Put the baking sheet in the oven and bake until the eggplants are blackened on the outside. Rotate occasionally for even cooking - about 40-60 minutes.
  • Follow steps 2-6 outlined above to finish the baba ghanoush.
Keyword campfire, eggplant
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