Recipe: Grilled Babaganoush

If you've got a lot of eggplant from the garden this summer, you're probably wondering what to do with it all. There's only so much Eggplant Parmesan you can eat. But never fear - there's lots of other great ways to use eggplant!  The recipe below uses your grill to make a classic eggplant dish that's as easy as it is tasty. This makes a great appetizer or snack, and it's very simple to prepare. Give it a try, and let us know how you like it!

And if you haven't already, be sure to check out Wednesday's recipe for grilled eggplant lasagna for a unique, tasty, and easy idea as well!

Grilled Babaganoush

Ingredients:

2 medium eggplant
3 cloves garlic, peeled then crushed into a paste
3 tbsp tahini
3 tbsp lemon juice
salt and pepper to taste

Directions:

• Heat grill to medium.  When ready, set whole eggplants on the grate in the center, and cover grill.  Cook eggplants, turning occasionally, until eggplant is cooked through and very soft and skins are blackened. Remove from heat and set aside to cool.
• When eggplant is cooled enough to handle, cut each eggplant in half lengthwise and scoop out the flesh onto a cutting board - discard the blackened skin. 
• Chop the eggplant until it resembles a chunky puree, then scoop up into a bowl. 
• Now stir in the garlic, tahini, and lemon juice, and sprinkle with salt and pepper to taste.
• Taste and add more tahini, lemon, and salt and pepper as needed.
• Serve immediately with pita or other flat breads.