From Bon Appetite website
I wasn’t sure how this was going to go over with my family, but my wife loved it so much that she talked about it for weeks after. Plus, it’s crazy easy to make.
EGGCessories Needed
ConvEGGtor
Ingredients
- ¼ cup olive oil, plus more
- 2 pounds sweet potatoes (about 2 medium)
- 3 tablespoons fresh lemon juice
- 2 tablespoons tahini
- Garlic clove, finely grated
- Kosher salt and freshly ground black pepper
- Sumac, za’atar, crushed red pepper flakes, or Aleppo pepper;
- grilled flatbreads or pita bread (for serving)
Directions
Prepare the EGG for indirect cooking and set to 400°.
Grill sweet potatoes, turning once a half hour in, until skin is charred, and flesh is fork-tender, 50–60 minutes.
Honestly, just give it a squeeze after an hour. If you have any resistance leave them on for a little longer.
While sweet potatoes are cooling lay the pita on the grate for 1 minute then flipped and bake for another minute. Remove from heat.
You want them a little toasted, but still soft.
Halve sweet potatoes; scoop flesh into a food processor.
If you don’t have a food processor a bowl and an immersion blender work well.
Add lemon juice, tahini, garlic, and oil and process until smooth; season with salt and pepper.
I also added a little creole seasoning. Garlic and onion powder would work too.
Drizzle baba ghanoush with oil and top as desired.
Cut pita into triangles and serve.
Grilled Sweet Potato Baba Ghanoush
Ingredients
- ¼ cup olive oil, plus more
- 2 pounds sweet potatoes (about 2 medium)
- 3 tablespoons fresh lemon juice
- 2 tablespoons tahini
- Garlic clove, finely grated
- Kosher salt and freshly ground black pepper
- Sumac, za’atar, crushed red pepper flakes, or Aleppo pepper;
- Grilled flatbreads or pita bread (for serving)
Instructions
Prepare the EGG for indirect cooking and set it to 400 degrees.
Grill sweet potatoes, turning once a half-hour in until skin is charred, and flesh is fork-tender, 50–60 minutes.
While sweet potatoes are cooling lay the pita on the grate for 1 minute then flipped and bake for another minute. Remove from heat.
Halve sweet potatoes; scoop the flesh into a food processor.
Add lemon juice, tahini, garlic, and ¼ cup oil and process until smooth; season with salt and pepper.
Drizzle baba ghanoush with oil and top as desired.
Cut pita into triangles and serve.
Notes
From eggingmyhouse.com
EGGcessories Needed:
ConvEGGtor
