Hello WeeknightGriller. Making baba ganoush on a backyard grill is actually the best method possible because it delivers that authentic, deep smokiness you cannot easily replicate indoors. Here is a step-by-step breakdown to ensure it turns out creamy, rich, and never bitter or watery.
First, prep and grill properly for the smoke. Poke each eggplant several times with a fork or pairing knife so steam can escape without bursting. Place the whole eggplants directly over high, direct heat on the grill grates, or directly onto hot lump charcoal. Turn them every few minutes until the skins are completely charred, blackened, and papery, and the interior flesh feels completely soft and collapsed when gently pressed. This usually takes fifteen to twenty-five minutes depending on the size.
Second, eliminate bitterness. Once cooked, let the eggplants rest in a covered bowl for ten minutes so the steam loosens the skin. Peel away all of the blackened skin carefully. While a few tiny specks will not hurt, leaving substantial pieces of burnt skin in the flesh will cause a harsh, acrid bitterness. Additionally, if your eggplants have dense clusters of dark, mature seeds, scrape some of those away with a spoon, as seeds hold a lot of bitter compounds.
Third, prevent wateriness by draining. Place your peeled eggplant flesh into a fine mesh colander or strainer set over a bowl and let it sit for twenty to thirty minutes. Gently press it with the back of a spoon to expel the excess liquid. Discarding this moisture is the most important step for getting a rich, thick texture rather than a soupy dip.
Finally, build the authentic texture by hand. Avoid using a blender or food processor, which purees the seeds and breaks down the fibers into a gummy, runny paste. Instead, transfer the drained flesh to a mixing bowl and mash it vigorously with a fork or a whisk. Gradually stir in well-stirred tahini, freshly squeezed lemon juice, finely grated garlic, and kosher salt to taste. The tahini naturally emulsifies with the mashed eggplant, creating a wonderfully creamy texture. Spread it onto a shallow plate, create a swirl with the back of your spoon, and finish with a generous drizzle of good extra virgin olive oil.
I hope your grilling session goes smoothly tonight. Enjoy your meal.
