Chef Yotam Dolev of Hamsa in Houston roasts whole eggplants in the restaurant’s brick oven, but you can also set them on a grill over a medium-low flame until charred to produce this earthy, creamy baba ganoush.
2-3 whole eggplants
1 garlic clove
1 cup plus 1 tablespoon tahini
1⁄4 cup lemon juice
1 tablespoon salt
Fresh pita and crudité for serving
- Preheat oven to 400 degrees. Pierce eggplants in a few places with a fork. Place on a sheet pan and roast for 35 to 45 minutes until softened. Let cool slightly. Cut eggplants in half and scoop out flesh; this should yield about 2 cups.
- In a food processor, combine eggplant with garlic, tahini, lemon juice, and salt and puree until smooth. Serve with fresh pita and crudité.
Recipe ByYotam Dolev of Hamsa in Houston