Fire-Roasted Eggplant Baba Ghanoush

Baba ghanoush is a classic Middle Eastern dip made from roasted eggplant. It belongs at your next party. Intensify the flavors by roasting the eggplant on the grill. This version is lighter and fluffier than most. Fresh pita wedges make a classic accompaniment, or serve with chunks of fresh vegetables like carrots, celery, broccoli, or Grilled Cauliflower (page 352).

Makes 1½ to 2 cups

Takes 45 minutes

• 1½ pounds eggplant
• 6 tablespoons olive oil
• 6 (8-inch) pitas
• 3 garlic cloves, minced or pressed
• ½ teaspoon harissa powder (see Notes)
• ½ teaspoon garam masala (see Notes)
• 3 tablespoons tahini (see Notes)
• 3 tablespoons fresh lemon juice
• 1 teaspoon kosher salt
• Sweet paprika, for garnish (optional)
• Finely chopped fresh cilantro or flat-leaf parsley, for garnish (optional)

1. Prep. Peel the eggplants completely and remove the stems. Halve them lengthwise and then cut them into thick half-moons. In a bowl, toss the pieces of eggplant with ¼ cup of the olive oil.

2. Fire up. Set up your grill for two-zone cooking. Get the direct-heat side medium-hot. You will cook with direct heat, and the indirect zone is your safe zone.

3. Cook. Place the eggplant pieces over direct heat and cook, lid down, until they get some brown spots and grill marks. Flip and cook the other side. The interior should be soft and custardlike. As each piece is finished, transfer it to a platter.

4. Toss the pitas right on the grill grates and toast them up until they’re nice and crispy, then remove them from the grill and cut them into wedges.

5. In a small skillet, combine 2 tablespoons of the olive oil, the garlic, harissa powder, and garam masala and cook over low heat for 2 to 3 minutes. Transfer to a blender or food processor, add the grilled eggplant, tahini, lemon juice, and salt and puree until smooth. Taste and adjust the seasonings.

6. Serve. Spoon the dip into your favorite serving bowl, garnish with paprika and fresh herbs, if desired, and serve with the toasted pita wedges.

Notes: Harissa is a blend of chile peppers, garlic, coriander, and other spices, sometimes sold as a powder and sometimes as a paste. It is available in better grocery stores or in Middle Eastern stores. In a pinch, you can substitute American chili powder.

Garam masala is a popular spice blend from India, typically made with peppercorns, cumin, cinnamon, clove, nutmeg, bay leaf, and cardamom.

Tahini is a paste of crushed sesame seeds and is available in most grocery stores (check the international foods aisle) or Middle Eastern stores.