Name: Quick Baba
Yield: 4
Ingredients: 1 pound Chinese eggplant (about 2), diced ½”; ½ cup olive oil; 1 tsp fine sea salt; -; ½ cup tahina; ¼ cup lemon juice; ¼ cup water; 1 tsp fine sea salt; -; 2 Tbsp Shabazi; 2 Tbsp olive oil; ½ tsp fine sea salt; 1 tsp smoked salt

You know eggplant is one of my favorites. Over the last few months, I’ve learned about Chinese eggplant and now I’m hooked. It cooks beautifully, and quickly, and has added even more eggplant dishes to my list. This quick baba comes together faster than the classic and I love that the tender skin can be left on. Finish it with smoked salt for that long-cooked flavor and drizzle on plenty of tahini sauce and Shabazi oil. Yalla

Check out our Mezze collection of dishes (including this one) in Recipe Notes below.