double roasted baba ganoush

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To double roast the eggplant:

  • 3 pounds baby Italian eggplants *
  • 1/2 teaspoon kosher salt
  • 2 1/2 tablespoons olive oil, divided into 1 tablespoon and 1 1/2 tablespoons

To make the dip:

  • 2 cloves garlic
  • 3 tablespoons tahini
  • 1/4 cup lemon juice
  • 1/4 to 1/2 teaspoon kosher salt (to taste)
  • 1 tablespoon extra virgin olive oil
  • 1/4 cup minced parsley
  • 1 tablespoon extra virgin olive oil (for garnish)
  • 1 tablespoon minced parsley (for garnish)


  1. Double roast the eggplant: Leave the eggplants completely whole and roast them (un-greased) on a gas stove over medium-high heat for about 5 to 10 minutes, rotating them occasionally, until the eggplants are very charred. **
  2. Immediately after removing from the stove, peel off the charred skins in strips. Hold them by the stems and use a fork or paring knife to get the strips started. Feel free to leave a few bits of charred skin behind.
  3. Preheat the broiler to high and grease a sheet pan with 1 tablespoon oil.
  4. Split the eggplants in half lengthwise, remove the stems, coat with 1/2 teaspoon kosher salt, and place them in a colander over the sink or a bowl for 10 minutes (prep the rest of the below ingredients while you wait).
  5. Once the eggplant halves have drained for 10 minutes, place them cut-side-up on the sheet pan. Drizzle with the other 1 1/2 tablespoons oil. Broil until nicely browned. ***
  6. Make the dip: Using a food processor, finely mince the garlic. Add the tahini, lemon juice, and salt and process until everything is well-combined. Then slowly drizzle in the 1 tablespoon of olive oil until everything is emulsified.
  7. Scrape the roasted eggplant into the food processor and pulse 2 or 3 times until the mixture forms a chunky paste. Remove the baba ganoush to a bowl, allow it to cool, and then gently fold in the parsley.
  8. Garnish with the olive oil and parsley and serve at room temperature


* This is about 7 small Italian eggplants, but you can substitute an equal weight of big eggplants. If you do this, it’ll take much longer to roast them and the final dish will not have quite as much roasted flavor, but it will still be very good. Visit J. Kenji López-Alt’s recipe for medium-large eggplant roasting instructions.

** If you don’t have a gas stove, you can use a grill or broiler. Use the highest heat possible and (if you’re broiling), use the shelf closest to the broiler—you really want the skins to burn. You need either a gas stove or a very hot broiler/grill to make this recipe, because the eggplants will turn to mush before they are peel-able if the direct heat is not hot enough.

*** Depending on your broiler, this could take anywhere from 3 to 15 minutes. Keep a close eye on it.