This caramelized kimchi baba ghanoush is the perfect dip for crudité and crackers, or serves as a wonderful spread on sandwiches and crostini.
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
Thinly sliced scallions, for garnish
How to Make It
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.
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