Grilled Baba Ghanoush With Grilled Naan

Recipe Ingredients

1 tablespoon	15ml	Firm eggplant - - (about 1 1/3 lbs), (large) halved lengthwise
		Olive oil
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 re-season 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.

Source:
Bobby Flay

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