YOTAM OTTOLENGHI'S BABA GHANOUJ, DECONSTRUCTED
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.
Provided by Sam Sifton
Categories dips and spreads, side dish
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 15 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 1142 milligrams, Sugar 17 grams
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