Grilled Sweet Potato Baba Ganoush
4 servings
60 minutes
Grilled sweet potato baba ghanoush is an interpretation of the classic Arabic dish that brings a rich sweet-smoky flavor. Its roots lie in Middle Eastern culinary traditions where eggplant plays a key role. However, here it is replaced by sweet potato, which gains caramel notes and a tender texture when grilled. The addition of tahini and lemon juice makes it creamy and refreshing, while garlic adds a hint of spiciness. The dish pairs perfectly with pita or flatbreads and can be used as a dip, side dish, or standalone snack. It will delight lovers of Arabic cuisine and those seeking new flavor discoveries. Sweet potato baba ghanoush is a harmony of sweetness, smokiness, and earthy tahini notes that leave a long and pleasant aftertaste.
1
Preheat the grill to medium heat. Lightly oil the grate.
- Olive oil: 0.3 tablespoon
2
Grill the sweet potato for 50-60 minutes, turning occasionally, until soft and lightly charred on the skin. You can also bake the sweet potato in the coals after grilling something else.
- Sweet potato: 900 g
3
Wait until the coals are completely covered with ash and no black spots remain.
4
Shake the grill to clear excess ash from the coals, then rake the coals and place them around the sweet potato. Allow to cool slightly.
5
Cut the sweet potato in half, scoop out the flesh with a spoon and place it in a food processor. Add lemon juice, tahini, garlic, and ¼ cup of oil and blend until smooth; season with salt and pepper.
- Lemon juice: 3 tablespoons
- Tahini: 2 tablespoons
- Garlic: 0.5 clove
- Coarse salt: to taste
- Ground black pepper: to taste
6
Drizzle the baba ghanoush with oil. Serve with flatbreads or pita.
- Olive oil: 0.3 tablespoon
- Pita: to taste