Charred Eggplant and Tahini Spread

在埃及有开胃菜第一次,是吗en hooked ever since. This is a super quick, easy way to use eggplant. Makes a great summer appetizer! I also sprinkle sumac on top. Delish!

• nila1

• New Hope, Pa

• 7/9/2020

This is a note to epicurious. Please start naming your recipes that are from other cultures. By renaming this recipe — Baba ghanoush — you become one of the perpetrators of appropriation. Just sayin'.

• sfmatt

• San Francisco, CA

• 7/2/2020

Baba ghanoush!!! Family favorite for generations... never had it with lemon... neeeeed to, now! Making this on the grill saves time. I always have a garlic/EVOO emulsion, at the ready, in the fridge. My tips: Grill / roast eggplant, until fork-tender (I grill a sliced Vidalia or sweet onion with this, too). Strip off skins and place in food processor with EVOO and garlic... pulse & scrape until skins are tiny. Add grilled/roasted onion,if using, and give a few pulses and scrape-downs. Add tahini, pulse & scrape a couple-o times, just to combine, not to be too thick. Add rest of eggplant and ingredients, pulse until you have the consistency you'd like, adding more sea salt, etc., to taste. I like a little texture left to my eggplant. I serve with wedged red, yellow and orange peppers, being as it tends to be a grim color. Can't wait to have lemony Baba ghanoush! Our family likes to yell out Baba ghanoush, weird & fun, tee hee. Baba ghanoush!!!

• ilona212

• Arizona

• 1/30/2018

Yum, this is a lovely blend of flavors. I did not have lemon juice so used equal amounts of rice vinegar and it was still delicious.

• Anonymous

• Denver, CO

• 7/24/2016

Outstanding as is. I disagree with another reviewer about the raw garlic, I felt it was perfect and didn't overpower at all. Will be making this frequently .

• rebekahld

• 1/9/2016

I blended my version in the Cuisinart with the other ingredients so it didn't look much like the photo but was super spreadable.

• tonkacook

• Austin, TX

• 7/2/2015

After a delivery from our CSA of eggplants, I searched for good eggplant recipes and make this tonigt. Here is the commentary: Quick and easy to prepare Doesn't require special ingredients Full of flavor! Would definitely make again. Much better than eggplant tapanads at Whole Foods, Trader Joes', restaurants.

• tonkacook

• Wayzata, MN and Austin TX

• 7/2/2015

I thought this was quite good and made as written. Next time I might not use the skin in the dip though. I felt a bit tough even though I had chopped everything into very small pieces.

• talkinghead

• Silicon Valley

• 4/6/2015

In answer to mamacherub, I served with olive and sourdough baggette rounds which I warmed in the oven after the eggplant roasted. Also added olive oil with a drizzle of basalmic, salt, and pepper to the side in case ppl wanted more fat/less garlic. I reduced the amount of oil in the spread since some ppl in my crowd are very fat wary.

• asile_nosrac

• London, UK

• 9/28/2014

We had some strong garlic, so it was too much raw. Next time I'll roast it along with the eggplant, since I like this for serving with cocktails for guests. Not so romantic when it's fresh!

• asile_nosrac

• London, UK

• 9/28/2014

Excellent! Added more lemon juice and a bit more garlic. So easy and delicious.

• Wauzo

• Cambridge, MA

• 9/1/2014

So yummy and easy to make. I often serve it as a side dish with any protein.

• marciaotto

• San Francisco

• 7/27/2014

I made this recipe and forgot to add the tahini, and it was still delicious! Although it was a little acidic, so the tahini would probably make it even better.

• emroston

• Upton, NY

• 7/21/2014

This looks really tasty! With what do you serve this spread?

• mamacherub

• Vancouver, BC

• 7/1/2014

This eggplant used in this way is very delicious.It is easy to prepare and simple.

• byGilles

• 6/18/2014