- TOTAL TIME: 35 MIN
- SERVINGS: Makes about 3 1/2 cups
Sam Mogannam's mother used to puree all of the eggplant for her baba ghanouj in a food processor until silky-smooth because she didn't think her kids would like the chunkier version she grew up eating. 'But after a trip to visit my grandmother in Bethlehem, she decided to make it this way, and all of us were like, "Mom, don't ever do it another way again!'" he says.
- 4 pounds Japanese eggplants (14 medium)
- 1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil, plus more to taste
- 1/4 cup fresh lemon juice
- 3 tablespoons tahini
- 1 tablespoon coarsely chopped garlic
- 1/4 teaspoon cayenne pepper
- Kosher salt
- 2 tablespoons coarsely chopped flat-leaf parsley
- Preheat the broiler. Set the eggplants on a large baking sheet and rub with 1 1/2 tablespoons of the olive oil. Broil 8 inches from the heat for about 15 minutes, turning them every 5 minutes, until charred all over and soft inside. Transfer the eggplants to a large bowl and let cool.
- Discard the stems and peel the eggplants. Coarsely chop one-third of the eggplant. Put the remaining eggplant in a food processor. Add the remaining 1/4 cup of olive oil and the lemon juice, tahini, garlic, cayenne pepper and 2 teaspoons of salt and puree until smooth. Transfer to a medium bowl and fold in the chopped eggplant. Garnish with the chopped parsley and serve.
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