- 4 small Italian eggplants (2 pounds)
- 1 cup plus 1 tablespoon extra-virgin olive oil
- 2 cups coarsely chopped napa kimchi
- 1 cup tahini
- 1 garlic clove
- 1/4 cup fresh lemon juice
- Kosher salt
- Kosher pepper
- Thinly sliced scallions, for garnish
How to make this recipe
Char the eggplants over a gas flame or under the broiler, turning occasionally, until blackened all over and tender, about ten minutes. Transfer to a plate and let stand until cool enough to handle.
Set a colander over a bowl. Scoop the eggplant flesh into the colander; discard the skins. Let drain for 15 minutes, then transfer to a food processor. (Discard the drained juices.)
Meanwhile, in a medium skillet, heat 1 tablespoon of the oil. Add 1 cup of the kimchi and cook over moderately high heat, stirring occasionally, until golden, about 5 minutes. Add the cooked kimchi, tahini, garlic, lemon juice and the remaining 1 cup of kimchi; pulse to combine. With the machine on, slowly drizzle in the remaining 1 cup of oil. Season with salt and pepper and transfer to a serving bowl. Garnish with scallions.
The baba ghanoush can be refrigerated for 3 days.