Recipe courtesy of Tyler Florence
Show: Food 911
Save Recipe Print
Yield:
about 2 cups
Level:
Easy

Ingredients

Directions

Pierce the eggplants in a few places with a fork, so steam has somewhere to go when you cook them.

For a smoky flavor that will add depth to the finished dish, grill the eggplants on a very hot, oiled grill pan (or barbecue) until the skins are wrinkled and black, and the eggplants shriveled and soft; turning often. (If you prefer, roast the eggplants in a preheated 400 degree F oven for 30 minutes.)

When the eggplants are cool enough to handle, split them open and scoop out the flesh, discarding the skin and as many seeds as possible.

In a food processor, combine the garlic, tahini, lemon juice and parsley; puree until smooth. Add the eggplant flesh; season with cumin, salt, and pepper; pulse several times to make a thick, coarse puree. Pour in the oil and pulse again to incorporate. Taste and adjust seasoning, as needed. Pour into a serving bowl and garnish with chopped pistachios. Serve with pita wedges for dipping.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Baba Ganoush and Pita Crisps

Recipe courtesy of Rachael Ray

Marinated Grilled Pork Tenderloin

Recipe courtesy of Charlie Palmer

Asian Grilled Salmon

Recipe courtesy of Ina Garten

Orange-Glazed Grilled Acorn Squash

Recipe courtesy of Bobby Flay

Grilled Chicken Cordon Bleu

Recipe courtesy of Bobby Flay

Grilled Middle Eastern Baba Ghanoush

Recipe courtesy of Tyler Florence

Grilled Baba Ghanoush with Grilled Naan

Recipe courtesy of Bobby Flay

Classic Baba Ghanoush

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.