Caramelized Kimchi Baba Ghanoush

1. 1

   Char the eggplants over a gas flame or under the broiler, turning occasionally, until blackened all over and tender, about ten minutes.

2. 2

   Transfer to a plate and let stand until cool enough to handle.

3. 3

   Set a colander over a bowl.

4. 4

   Scoop the eggplant flesh into the colander; discard the skins.

5. 5

   Let drain for 15 minutes, then transfer to a food processor.

6. 6

   (Discard the drained juices.)

7. 7

   Meanwhile, in a medium skillet, heat 1 tablespoon of the oil.

8. 8

   Add 1 cup of the kimchi and cook over moderately high heat, stirring occasionally, until golden, about 5 minutes.

9. 9

   Add the cooked kimchi, tahini, garlic, lemon juice and the remaining 1 cup of kimchi; pulse to combine.

10. 10

    With the machine on, slowly drizzle in the remaining 1 cup of oil.

11. 11

    Season with salt and pepper and transfer to a serving bowl.

12. 12

    Garnish with scallions.

* Per serving · 4 servings · Values may vary.

No additional tips available.