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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Helgart Gorases
[email protected]I'm so glad I found this recipe!
BP SAFWAN
[email protected]This is now my go-to baba ganoush recipe.
Amishe Praise Dauda
[email protected]I can't wait to make this again.
Azim Bahar
[email protected]This was a great way to use up leftover eggplant.
Nf Gaming
[email protected]I highly recommend this recipe.
Israfilkhanraju Israfilkhanraju
[email protected]5 stars!
Asikong Eyo
[email protected]This recipe is a winner!
yasir subhani
[email protected]My guests loved it!
Phillie 2021
[email protected]What a great appetizer!
Erika Armstrong
[email protected]I'll definitely be making this again!
Ifedi Immaculata
[email protected]Delicious!
Alex Sandoval
[email protected]This was my first time making baba ganoush, and I'm so glad I tried this recipe. It was so easy to follow, and the results were incredible! The baba ganoush was creamy, smoky, and flavorful, and the pomegranate seeds added a nice touch of sweetness a
Makhauta Molato
[email protected]I love this baba ganoush recipe! It's so easy to make and always turns out perfect. The smoky flavor of the eggplant is amazing, and the tahini sauce is creamy and tangy. I always serve it with warm pita bread, and it's always a crowd-pleaser.
Stacey Faragher
[email protected]This recipe is a keeper! The baba ganoush was easy to make and absolutely delicious. I served it with pita bread and grilled vegetables, and it was a hit with my family and friends.
Treye Winthrop
[email protected]I made this baba ganoush for a potluck, and it was a huge success! Everyone raved about how delicious it was. I loved the smoky flavor of the eggplant, and the tahini sauce was perfectly tangy and creamy. I will definitely be making this again soon!
Sajiwa Bandara
[email protected]This was a fantastic recipe! The baba ganoush was absolutely delicious, and the deconstructed presentation was very creative. I served it as an appetizer for a party, and everyone loved it.
Kamohelo Nkopane
[email protected]I've always loved baba ganoush, but I've never made it myself before. This recipe was so easy to follow, and the results were incredible! The baba ganoush was smoky, creamy, and flavorful, and the pomegranate seeds added a nice touch of sweetness and
Mahim Talukder
[email protected]This was my first time making baba ganoush, and it turned out amazing! I love the creamy texture and the subtle smokiness of the eggplant. I used a food processor to make the tahini sauce, and it came out perfectly smooth and creamy. I served it with
Rehmat ali Jutt
[email protected]I've cooked Yotam Ottolenghi's baba ganoush recipe countless times, and it's always a hit! The smoky flavor of the roasted eggplant is perfectly complemented by the tangy tahini sauce, and the pomegranate seeds add a lovely pop of color and flavor. I