Also known as, Deconstructed Baba Ganoush

You can find this recipe alongside 80+ delicious, sesame forward recipes in our co-founder Rachel's new cookbook, SESAME. This was contributed by our friend Lior Lev Sercarz.

"Lior’s spice shop, La Boîte, is next door to my kids’ school in Manhattan.  He started La Boite, back in 2006, after a decade of working in some of the best professional kitchens in France and New York.   On my way home from dropping the kids at school, I would often walk home past Lior’s store, peering in at the tables filled with vibrantly colored jars of spices and the beautiful artwork that adorns the walls. There was no shortage of reasons to wander in, but it was the intoxicating smell of spiced cookies filling the sidewalk that made it impossible to resist. As a very active home cook, I would often buy Lior’s unique spice blends to add to my meals—whether it was a rub for grilled chicken, a salad topper, or a blend to liven up a simple bowl of olive oil and bread.  When we were planning the launch of Seed + Mill, I gingerly walked into La Boîte to ask Lior if he would be interested in creating a sesame-forward spice blend for us. To my delight, Lior took on the role of developing a set of spice blends for us, representing the food cultures of the Middle East (Za’atar), Japan (Togarashi) and New York (Everything Bagel)! But, over the subsequent years, he has become a mentor and dear friend. He and his wife, Lisa, and their boys are regular guests at our Shabbat table, which has led to many memorable meals. Lior is also the kind of dream guest who arrives with an icebox (named Elvis….doesn’t everyone name their icebox?!), which is always full of unique food gifts, produce, spices and, if you’re extra lucky, a bottle of the most heavenly olive oil from his father’s olive grove in Northern Israel.  

Last time we were together, Lior made this eggplant dish. I had been planning to make a regular baba ganoush, but Lior took charge and showed me how to make this much more interesting deconstructed version. He also showed me how easy it was to char an eggplant directly on a gas flame in your kitchen. The eggplant flesh literally melts into a soft pillowy canvas, just begging to absorb all of the flavor from the tahini, lemon and spices. Though the original dish was inspired by a classic recipe created by Chef Ezra Kedem, I love the way Lior has brought his own touch to Ezra’s recipe, and introduced me to the simple wonders of a chargrilled eggplant."   

For the salad 
3-4 eggplants
Juice of 2 lemons 
¼ cup olive oil
2 garlic cloves, minced
1 to 2 tsp smoked salt (available online or at speciality grocers) 
½ c Seed + Mill Organic Tahini 
½ red onion, thinly sliced 
½ cup cilantro, roughly chopped 
1-2 tsp Urfa chili, depending on your spice preference
  
STEPS

1. The eggplants can be charred in a few different ways: Place the eggplants directly on your gas stove over medium-high for about 12 to 15 minutes, or until the skin has blackened. Turn the eggplant every 2 to 3 minutes.. You can also broil it on a baking sheet in your oven, or directly on an outdoor grill, turning every 2 to 3 minutes. The eggplant is ready when the flesh is soft and the skin has a wrinkled, blackened char all over. Set aside to cool. The eggplants can be charred up to a day in advance, covered, and refrigerated.

2. In a small bowl, whisk lemon juice, olive oil, minced garlic, and smoked salt until combined.

3. Carefully peel the burnt skin of the eggplants, leaving the base intact and retaining the stem at the top (for aesthetic purposes!)

4. Place the eggplants on a serving plate. Use a fork to flatten and spread out the eggplant flesh to cover the plate.

5. Pour the tahini over the eggplant, then drizzle the lemon dressing over them. 

6. Finish by sprinkling with sliced onions, cilantro, and Urfa chili. 

7. This dish can sit at room temperature for a few hours before serving. If you are planning to make this a day ahead, refrigerate  the peeled eggplant in a covered container and bring to room temperature before serving. Finish with the tahini and lemon dressing, and serve with fresh bread.