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Baba Ghanoush with Grilled Naan
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Source: Recipe courtesy Bobby FlayPrep Time: 20 min Inactive Prep Time: 0 min Cook
| Time: 40 min Level: Easy Serves: Ingredients | |
| 1 large | firm eggplant, (about 1 1/3 pounds), cut in half lengthwise |
| Olive oil | |
| 1 tablespoon | tahini |
| 4 cloves | garlic, finely chopped |
| 1/4 cup | minced shallots |
| 1/4 cup | fresh lemon juice |
| 2 tablespoons | olive oil |
| Salt | |
| freshly ground pepper | |
| 1/4 teaspoon | cayenne pepper |
| 2 tablespoons | finely chopped cilantro |
| 2 loaves | naan |
| Olive oil | |
| Directions 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 | |
reseason 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.
Printed from FoodNetwork.com on Sun Dec 27 2009© 2009 Scripps Networks, LLC. All
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