Lior first made this dish for me at a Shabbat dinner, and it completely changed how I think about baba ganoush. Instead of blending the eggplant, he chars it whole and lays it open like a canvas—smoky, soft, and ready for tahini, lemon, and Urfa chili. It is rustic and elegant all at once, and deeply satisfying to eat.
- Rachel Simons, Seed + Mill. Recipe featured in her book Sesame.
Photo credit Alan Benson.
Rated 2.8 stars by 9 readers
Side Dish
Appetizer
4-6
1 to 2 teaspoons Smoked Salt
½ cup Tahini
Char the eggplants: Place directly on a gas flame over medium-high heat for 12–15 minutes, turning every 2–3 minutes until the skin is blackened and the flesh is very soft. Alternatively, broil on a baking sheet or grill over open flame, turning as needed. Let cool. (You can char the eggplants up to a day in advance; cover and refrigerate.)
Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, minced garlic, and smoked salt.
Prepare the eggplants: Gently peel away the burnt skin, leaving the stem and base intact for presentation.
Plate: Arrange the eggplants on a serving dish. Use a fork to gently spread the soft flesh across the plate.
Assemble: Spoon tahini over the eggplants, followed by the lemon dressing.
Finish: Sprinkle with red onion, chopped cilantro, and Urfa chili to taste.
To serve: Enjoy at room temperature, or refrigerate peeled eggplant up to a day ahead. Bring to room temperature before assembling and serving with fresh bread.
In place of freshly chopped garlic, you could substitute 1 teaspoon Granulated Onion.
Questions? Contact helen@laboiteny.com
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New York, New York
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