Grilled Beetroot Baba Ganoush
4 servings
60 minutes
Grilled beet baba ghanoush is an original variation of a traditional Eastern dish rooted in Arab cuisine. Typically made from eggplants, the grilled beet adds a sweet, smoky flavor and velvety texture. This dish combines the earthy depth of root vegetables with the nutty creaminess of tahini and a hint of lemon juice's acidity. Beet baba ghanoush pairs perfectly with pita, lavash, or fresh vegetables. It can be used as a dip, spread, or even a side for meat and vegetable dishes. In Arab gastronomy, this dish embodies hospitality and culinary art. Serving it with olive oil, sumac, and Aleppo pepper enriches the flavor with spicy, slightly citrusy notes.
1
Preheat the grill to medium heat. Lightly oil the grate. Roast the beet on the grill for 50-60 minutes, turning occasionally, until tender and slightly charred on the skin. You can also roast the beet in coals after grilling something else.
- Olive oil: to taste
- Beetroot: 900 g
2
Wait until the coals are completely covered with ash and no black spots remain. Shake the grill to clear the coals of excess ash, then spread the coals and place them around the beet. Allow to cool slightly.
3
Cut the beet in half, scoop out the flesh with a spoon and place it in a food processor. Add lemon juice, tahini, and garlic; blend until smooth; season with salt and pepper.
- Lemon juice: 2 tablespoons
- Tahini: 1 tablespoon
- Garlic: 1 g
- Coarse salt: to taste
- Ground black pepper: to taste
4
Drizzle the baba ghanoush with oil. Serve with flatbreads or pita.
- Olive oil: to taste
- Pita bread: to taste
