Equipment
Ingredients
Charred Eggplant
- 2 eggplant, medium size, halved lengthwise
- 30 ml extra virgin olive oil
- 5 g kosher salt
Whipped Tahini Base
- 100 g tahini paste, well stirred
- 30 ml lemon juice, freshly squeezed
- 1 garlic, finely grated
- 60 ml ice water
- 3 g kosher salt
Tomato Oregano Relish
- 150 g cherry tomatoes, quartered
- 15 ml extra virgin olive oil
- 10 ml lemon juice
- 10 g fresh oregano, leaves picked and roughly chopped
- 1 garlic, minced
- 2 g kosher salt
Nutrition (per serving)
Method
Preheat the oven to 220 degrees Celsius (430 degrees Fahrenheit) and line a rimmed baking sheet with parchment paper.
Using a paring knife, deeply score the flesh of the halved eggplants in a crosshatch diamond pattern, ensuring you do not pierce through the outer skin.
Brush the scored eggplant flesh generously with the extra virgin olive oil, making sure it seeps into the cuts, and season evenly with kosher salt.
Place the eggplants flesh-side down on the prepared baking sheet. Roast for 35 to 40 minutes until the flesh is completely collapsed, tender, and deeply caramelized with a slight char.
While the eggplant roasts, combine the tahini paste, lemon juice, grated garlic, and salt in a mixing bowl. The mixture will seize and thicken abruptly.
Vigorously whisk the ice water into the seized tahini mixture, adding it a splash at a time, until the sauce becomes pale, silky, and fluffy. Set aside.
In a separate small bowl, gently toss the quartered cherry tomatoes with the olive oil, lemon juice, fresh oregano, minced garlic, and salt.
Remove the roasted eggplants from the oven and allow them to cool slightly for 5 minutes.
Spread a generous, swooping layer of the whipped tahini across the bottom of a wide serving platter.
Carefully arrange the warm, caramelized eggplant halves flesh-side up on top of the tahini bed.
Spoon the vibrant tomato and oregano relish generously over the eggplant halves, allowing the dressing to cascade into the tahini. Serve immediately.
Chef's Notes
- Scoring the eggplant is crucial; it allows the heat to penetrate evenly, rendering the interior creamy while speeding up the cooking process.
- Using ice water rather than room temperature water when making the tahini sauce prevents the oils from separating and yields an incredibly light, fluffy emulsion.
- If you have a gas stove, you can carefully char the skin side of the eggplant directly over the open flame for 2 minutes before roasting to introduce authentic baba ghanouj smokiness.
- Do not refrigerate your tomatoes before making the relish. Cold temperatures mute the volatile flavor compounds in tomatoes.
Storage
Refrigerator: 3 days — Store components in separate airtight containers to maintain textures.
Reheating: Serve eggplant at room temperature or gently warmed; tahini and tomato relish should be kept chilled or room temperature.
