Name: Grilled Eggplant Baba Ghanoush
Cook time: 20 minutes
Total time: 1 HR 10 minutes
Yield: 4 (makes about 2 cups) Servings
Ingredients: Olive oil (for grill and drizzling); 2 pounds Italian eggplants (4 medium); 2 tablespoons fresh lemon juice; 1 tablespoon tahini; ½ garlic clove, finely grated; Kosher salt and freshly ground black pepper; Sumac, za’atar, crushed red pepper flakes, or Aleppo pepper; grilled flatbreads or pita bread (for serving)

Linda Xiao

Be patient: The goal is to char the eggplants beyond recognition.

Recipe notes