This is the final part of our amazing Middle Eastern feast that I would like to share with you. Even though baba ghanouj is typically an appetizer, we really could have eaten this dish as a complete meal! We gobbled it up with warm naan.  Our spread was complete with grilled chicken thighs, Tomato and Pomegranate Salad, Hummus, and Baked Rice. SO so SO good.

This recipe was adapted from Yotam Ottolenghi via The New York Times, contributed by Sam Sifton. I used 3 eggplants and charred them on a gas grill. I loved the use of fresh oregano as a garnish because my home-grown oregano has completely taken over my herb garden! 😉

• 3 large eggplants, approximately 2-3 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
• warm naan, for serving

1. Char the eggplant. Prick surface of the eggplant in multiple places with a fork to release steam when cooking. 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.
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.
3. Using your fingers, coax each eggplant into a fan shape, sprinkle with a pinch of salt and drizzle with a tablespoon of tahini.
4. 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.
5. Serve with warm naan.

One Year Ago:

• Watermelon and Tequila Cooler

Two Years Ago:

• Classic Creamed Spinach
• Mango Margarita

Three Years Ago:

• Cheesy Mushroom Crostini on Boston Lettuce
• The Perfect Margarita

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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