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Grilled Beet Baba GhanoushGrilled Beet Baba Ghanoush
Grilled Beet Baba Ghanoush
Grilled Beet Baba Ghanoush
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Recipe - The Fresh Grocer - Corporate
GrilledBeetBabaGhanoush.jpg
Grilled Beet Baba Ghanoush
Prep Time15 Minutes
Servings8
Cook Time33 Minutes
Calories284
Ingredients
1 large eggplant
1 package (8.8 ounces) cooked beets, drained
8 (7-inch) pita bread rounds
4 garlic cloves
1/2 cup tahini
2 tablespoons fresh lemon juice
2 teaspoons ground coriander
2 teaspoons ground cumin
Extra virgin olive oil for garnish (optional)
Directions

1. Prepare outdoor grill for direct grilling over medium-low heat. With fork, poke eggplant several times on each side to vent. Place eggplant and beets on hot grill rack; cover and cook eggplant 30 minutes or until charred and tender, turning occasionally, and beets 8 minutes or until grill marks appear, turning once. Transfer eggplant to colander over bowl; cool eggplant and beets 15 minutes. Remove skin and trim off ends of eggplant; coarsely chop eggplant and beets.

 

2. Place pita bread on hot grill rack; cover and cook 3 minutes or until toasted, turning once. Cut each pita bread into 6 wedges

 

3. In food processor, purée garlic, tahini, lemon juice, coriander, cumin, 1 teaspoon salt, eggplant and beets. Makes about 2 cups

 

4. Serve baba ghanoush drizzled with oil, if desired, along with pita bread wedges

 

Nutritional Information

  • 9 g Total fat
  • 1 g Saturated fat
  • 0 mg Cholesterol
  • 733 mg Sodium
  • 44 g Carbohydrates
  • 5 g Fiber
  • 6 g Sugars
  • 1 g Added sugars
  • 9 g Protein

15 minutes
Prep Time
33 minutes
Cook Time
8
Servings
284
Calories

Shop Ingredients

Makes 8 servings
1 large eggplant
Eggplant 1 ct, 1 pound
Eggplant 1 ct, 1 pound, 1 Pound
$1.99 avg/ea$1.99/lb
1 package (8.8 ounces) cooked beets, drained
Beets 1 Bunch, 1 each
Beets 1 Bunch, 1 each, 1 Each
$3.99
8 (7-inch) pita bread rounds
Kontos Whole Wheat Pocket-Less Pita, 5 count, 14 oz
Kontos Whole Wheat Pocket-Less Pita, 5 count, 14 oz, 14 Ounce
$3.99$0.28/oz
4 garlic cloves
Bowl & Basket Garlic, 5 count, 5 oz
Bowl & Basket Garlic, 5 count, 5 oz, 5 Ounce
$2.50$0.50/oz
1/2 cup tahini
Krinos Tahini, 1 lb
Krinos Tahini, 1 lb, 16 Ounce
$7.99$0.50/oz
2 tablespoons fresh lemon juice
Lemon Large, 1 ct, 1 each
Lemon Large, 1 ct, 1 each, 1 Each
$0.69
2 teaspoons ground coriander
Not Available
2 teaspoons ground cumin
McCormick Ground Cumin, 1.5 oz
McCormick Ground Cumin, 1.5 oz, 1.5 Ounce
$3.49$2.33/oz
Extra virgin olive oil for garnish (optional)
Bowl & Basket Extra Virgin Olive Oil, 25.5 fl oz
Bowl & Basket Extra Virgin Olive Oil, 25.5 fl oz, 25.5 Fluid ounce
$13.49$0.53/fl oz

Nutritional Information

  • 9 g Total fat
  • 1 g Saturated fat
  • 0 mg Cholesterol
  • 733 mg Sodium
  • 44 g Carbohydrates
  • 5 g Fiber
  • 6 g Sugars
  • 1 g Added sugars
  • 9 g Protein

Directions

1. Prepare outdoor grill for direct grilling over medium-low heat. With fork, poke eggplant several times on each side to vent. Place eggplant and beets on hot grill rack; cover and cook eggplant 30 minutes or until charred and tender, turning occasionally, and beets 8 minutes or until grill marks appear, turning once. Transfer eggplant to colander over bowl; cool eggplant and beets 15 minutes. Remove skin and trim off ends of eggplant; coarsely chop eggplant and beets.

 

2. Place pita bread on hot grill rack; cover and cook 3 minutes or until toasted, turning once. Cut each pita bread into 6 wedges

 

3. In food processor, purée garlic, tahini, lemon juice, coriander, cumin, 1 teaspoon salt, eggplant and beets. Makes about 2 cups

 

4. Serve baba ghanoush drizzled with oil, if desired, along with pita bread wedges