Yotam Ottolenghi’s Baba Ghanouj, Deconstructed

Name: Yotam Ottolenghi’s Baba Ghanouj, Deconstructed
Total time: 1 h
Yield: Serves 4 to 6
Cuisine: middle eastern
Ingredients: 4 large eggplants, approximately 3 pounds; Flaky sea salt or kosher salt, to taste; 4 tablespoons tahini paste; 2 plum tomatoes, roughly grated; 1 small garlic clove, crushed, peeled and minced; 2 teaspoons extra-virgin olive oil; 1 teaspoon lemon juice; 1 tablespoon fresh oregano leaves

Recipe from Yotam Ottolenghi

Adapted by Sam Sifton

Updated July 8, 2020

Yotam Ottolenghi’s Baba Ghanouj, Deconstructed — Carol Sachs for The New York Times

Total Time: 1 hour
Rating: 4(374)
Comments: Read comments

For this summery recipe, eggplant is charred on the stove – or, if the weather cooperates, on a grill – and fanned out onto a plate. Drape over it some olive oil and tahini, a deeply flavored tomato mixture and a sprinkle of good salt. —Sam Sifton

Featured in: Revel in the Bounty of Spring, With a Feast From Yotam Ottolenghi

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Ingredients

Yield:Serves 4 to 6

4large eggplants, approximately 3 pounds
Flaky sea salt or kosher salt, to taste
4tablespoons tahini paste
2plum tomatoes, roughly grated
1small garlic clove, crushed, peeled and minced
2teaspoons extra-virgin olive oil
1teaspoon lemon juice
1tablespoon fresh oregano leaves

Ingredient Substitution Guide

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Preparation

Step 1
Char the eggplant. To cook on a stove, place each eggplant directly over an open medium flame, and cook for 15 or 20 minutes, using tongs to turn the eggplant a number of times, until the skin is charred all over and the flesh is soft and smoky. To cook on a gas or charcoal grill, place the eggplants on the grill, and cook over medium-high heat, using tongs to turn the eggplant until the skin is charred all over and the flesh is completely soft and smoky.
Step 2
Remove the eggplants from the heat, and place on a rack to cool and drain, approximately 15 to 20 minutes. Once they are cool enough to handle, peel away the skin, leaving the stalks intact, and place them on a large plate. Using your fingers, coax each eggplant into a fan shape, sprinkle with a pinch of salt and drizzle with a tablespoon of tahini.
Step 3
Meanwhile, mix the grated tomato in a medium bowl with the garlic, oil, lemon juice and another pinch of salt. Spoon the mixture over the eggplants and tahini, leaving some of the eggplant visible, and then sprinkle with the oregano leaves and a final dusting of salt.

Ratings

4 out of 5

374 user ratings

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Comments

Ellen7 years ago

Be sure to stab the eggplant with a fork in several places before placing it on the flame. That lets the steam out and prevents the eggplant from exploding, which happened to me one time. Fortunately, I was using an outdoor gas grill, and the lid contained most of the explosion, which was formidable, as well as the splattered remains of the vegetable.

Seth Cagin7 years ago

I love Baba Ghanouj but love this even more! Preserves the texture of the roasted eggplant and the separation of flavors makes for a beautiful symphony.

Easiest way to cook eggplant: Cut it lengthwise in half, draw slices down to, but not through, the skin. Sprinkle with sea salt. In an hour or so squeeze the moisture out. Drizzle olive oil into the cuts. Roast eggplant halves face down until the skins blacken.

Instead of raw garlic, soften cloves in olive oil. Mellower so you can use more.

Weslie7 years ago

in one of his cookbooks yotom suggests baking the PIERCED eggplant in a 450 degree oven for about an hour. necessary to turn it but it will be smoky and delicious. should you not have the grill or open flame option.

linerle2 years ago

thanks for this playful take on a household favorite ! for individual portions, i disected the stem of one eggplant per person lengthwise and continued to slice about 2 inches into the fruit, then pierced its skin in a few other places and oven-roasted it for about 40 mins. once cooked through, the eggplant can be slit so the halves open like a book, which yielded a neat heart shape when i pinched the stems to line up at the bottom. served it in the tender skin.

Melissa2 years ago

Followed the suggestion to roast four eggplants in the oven at 450° for one hour, and they turned out beautifully. I really enjoy this preparation. I found that I needed to be a little bit more aggressive with the salt, and a little bit more generous with the fresh oregano leaves, but other than that, love it.

Murphycity3 years ago

A delicious and healthy way to enjoy eggplant. I followed the advice of cooks and halved the eggplants then roasted in a 425* oven. The sauce is what makes this recipe.

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