Grilled Baba Ghanoush With Grilled Naan

Recipe Ingredients

1		Firm eggplant - (abt 1 1/3 lbs) - halved lengthwise (large)
		Olive oil - as needed
1 tablespoon	15ml	Tahini
4		Garlic cloves - finely chopped
1/4 cup	23g / 0.8oz	Minced shallots
1/4 cup	59ml	Fresh lemon juice - or more to taste
2 tablespoons	30ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 teaspoon	1.3ml	Cayenne pepper
2 tablespoons	30ml	Finely-chopped cilantro
2		Naan loaves

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
HOT OFF THE GRILL with Bobby Flay - (Show # HG-1A29) - from the TV - FOOD NETWORK

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