Grilled Romaine Lettuce is the best! It takes romaine lettuce out of the realm of salad and into the realm of meal. The lettuce gets smoky and a bit crispy and comes out with wonderful contrasting black and green.
Each of the components of this recipe are great on their own, but they come together for a whole that's greater than the sum of the parts. Plus, it feels sorta fancy and goes great with a glass of pinot.
Do Ahead: Don't worry too much about the time! Like all eggplant things, it's mostly about the wait. Make the baba ganoush ahead of time or on the weekend for a fast weekday dinner.
Equipment: Blend the baba ganoush by hand for a chunky texture or throw it in the food processor for a smoother consistency. If you don't have a gas stovetop or grill, you can skip step 2. If you skip it, just add a little smoked paprika to emulate the smoky flavor you get from blackening the eggplant first 🔥
Preheat oven to 400℉
If you have a gas stovetop, start by toasting the eggplant directly on the grate over a high flame, rotating every couple minutes until the outside is blackened, 8-10 minutes. You can also do this on the grill.
Put the eggplant in the oven on a baking sheet and roast for 30-40 minutes, until completely deflated.
Preheat grill (or grill pan) to medium high.
While the eggplant is in the oven, prep your romaine. Trim any brown off the bottom, leaving the core intact, and slice in half lengthwise through the core. Drizzle both halves lightly with oil all over.
Add chickpeas to another baking sheet and toss with a drizzle of olive oil and smoked paprika. Add them to the oven and roast for 20 minutes, until golden and slightly crunchy.
Make the baba ganoush. When the eggplant is deflated, remove it from the oven and let it cool slightly. Cut in half and scoop the insides into a bowl.
Add garlic cloves, lemon juice, tahini, salt and 2 tbsp olive oil. Stir vigorously (or blend in a food processor) until fully combined.
Once the baba ganoush and chickpeas are ready, grill the romaine cut side down for 4 minutes, then cut side up for another 2, until tender and slightly charred.
In a small bowl, make a quick dressing by whisking together 1 tbsp of olive oil with smoked harissa. It should be thin enough to pour, if it's too thick add a little water or olive oil to thin it out.
Divide baba ganoush amongst two plates. Add the grilled romaine (cut side up), chickpeas and drizzle with dressing.
$2.79 - 15 oz
$10.99 - 500ml
California Olive Ranch
$3.49 - 1 Eggplant
$2.59 - Head
$0.89 - Bulb
$0.89 - 1 Fruit