Japanese eggplant baba ghanouj

Time 1 hour 15 minutes
Yields Serves 16
Japanese eggplant baba ghanouj
(Eric Boyd / Los Angeles Times)

Heat the oven to 350 degrees. Split the eggplants in half lengthwise and place them on a parchment-lined baking sheet.


Bake about 45 minutes to 1 hour until very soft. Cool, then scrape the flesh and discard the skin. With a knife (a food processor breaks it down too much), finely chop the eggplant to a fine texture.


Stir in the salt, pepper and sesame oil. Cover and refrigerate until serving. Spoon into ramekins and top with harissa.

From Tiara Cafe. Store-bought or homemade harissa can be used. See the “Lamb tartare” recipe which includes directions for making harissa.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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