Vermicular | Baba Ganoush

Baba Ganoush

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
40 min
Cooking Steps

[LOW] 40 min


1 large eggplant, halved lengthwise, pierced on both sides
½ clove garlic, peeled, crushed
½ teaspoon kosher salt
1 tablespoon lemon juice
¼ teaspoon ground cumin
¼ teaspoon ground coriander
2 tablespoons (25 g) tahini
1 tablespoon + 2 teaspoons (25 ml) olive oil
⅕ cup (50 g) plain yogurt

Ground smoked paprika
Sesame seeds
Olive oil

  1. Lay pierced eggplants in the pot skin-side down, cover and steam-roast over [LOW] heat for 40 minutes. Transfer to a plate and let cool.

  2. Remove the flesh and combine with garlic, salt, lemon juice and spices. Use blender to blend to a rough paste.

  3. Once blended, add in tahini, olive oil and yogurt. Blend to a finer paste. Season to taste with salt and add more lemon juice if desired.

  4. Transfer to a serving bowl, drizzle with olive oil, and sprinkle with smoked paprika and sesame seeds.

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Musui–Kamado with the Vermicular Cookbook.

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