Korean: Baba Ganoush

By SharonE

Ingredients

• 4 Chinese eggplants, halved lengthwise
• 4 tablespoons olive oil
• 1 teaspoon Curry Salt (1/8 cup madras curry powder, 1/8 cup salt, 1 1/2 tsp shichimi togarashi)
• ½ cup Nuoc Cham Sauce (1/8 cup dark brown sugar, 1/8 cup fresh lime juice, 1/8 cup fish sauce, 1/4 cup water, 1/2 clove minced garlic, 1 green thai chili minced)
• 1 tablespoon toasted sesame oil
• 1 tablespoon sambal oelek
• 1 (15-ounce) can black beans, drained
• 1 teaspoon chili powder
• 1 teaspoon Korean chili flakes
• ¼ cup chopped fresh cilantro

Preparation

Step 1

Heat grill to medium (350-375 degrees).

Brush the eggplant halves with 2 tablespoons of the olive oil and sprinkle the Curry Salt on top. Place the eggplants on the grill, close the lid, and cook for 4 minutes. Flip the eggplants over, close the lid, and cook for another 4 minutes. Cook, flip, and cook the eggplants one more time for about 4 minutes on each side, until lightly charred on both sides and tender. Remove from the grill and let cool for 10 minutes.

Coarsely chop the eggplants and transfer to a food processor. Add the remaining 2 tablespoons olive oil, the Nuoc Cham Sauce, sesame oil, sambal oelek, black beans, chili powder, chili flakes, and cilantro and process for about 2 minutes, until smooth. Transfer to a bowl and serve.

KUNG FU IT This baba ghanoush can be made a couple of days in advance and kept in the refrigerator. It also makes a good sandwich spread or a sauce to accompany grilled or roasted meat.