This meatloaf Wellington dish with a crescent roll crust is fantastic!
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 3 hrs 20 mins |
| Total Time: | 3 hrs 55 mins |
| Servings: | 12 |
| Yield: | 6 cups |
Ingredients
- 4 large Italian eggplants
- 2 cloves crushed garlic
- 2 teaspoons kosher salt, or to taste
- 1 lemon, juiced, or more to taste
- 3 tablespoons tahini, or more to taste
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons plain Greek yogurt
- 1 pinch cayenne pepper, or to taste
- 1 leaf fresh mint, minced (Optional)
- 2 tablespoons chopped fresh Italian parsley
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
- Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
- When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.
- Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
- Cover bowl with plastic wrap and refrigerate until completely chilled, 3 or 4 hours. Taste to adjust seasonings. Stir in mint and parsley.
- You can cook the eggplant any way you want, but charcoal is my favorite. The next best is cooked over a gas burner, but that can mess up your stove, so the real next best is baked in a preheated 400 degrees F (200 degrees C) oven until they collapse and get very soft.
Nutrition Facts
| Calories | 111 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 8 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 331 mg |
| Sugars | 6 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this recipe quite a few times since he posted it years ago, and it’s yum!, though I don’t use yogurt/mint/parsley because my fav Lebanese restaurant doesn’t. But I have to say the dots-not-slots advice doesn’t hold up. I select no-mistake-about-it dot eggplants and most of the time there are still so many seeds I’ll run that pulp through my food mill.
I decided to try this after making what I always called eggplant pate for years. I didn’t notice much of a difference between my original recipe and this one, but this one is more work. I roast the eggplant in the oven until it’s soft, then add two cloves of minced garlic and mayo or sour cream. That’s all, and it’s just as good.
Cooked 2 eggplants in an air fryer at 400°. Only took 30 minutes. They immediately shed their skins. Placed in colander and they quickly drained. Used 1 large lemon. Didn’t add the yogurt and quadrupled the garlic. Whole process was 40 min.
you got the name wrong this is a recipe for moutabal moutabal has tahini and yogurt and garlic. baba ghanoush does not have that
Why would anyone give this a 1 star review when they did not even make it?? This was my first time and true to form, Chef John does not disappoint. Thank you Chef!
Very similar to Baba Ghanoush from popular midlle eastern restaurants! I followed the recipe closely, but didn’t stir in the parsley or the mint as I didn’t want to distract from the delicious smoky eggplant.
The only things I added to this recipe is a dash of cumin and dusted the finished product with paprika. Other than those changes, this is a home run!
Great recipe! I left out the Greek yogurt because I did not have it on my hand. Still turned out super delicious and flavorful! I grilled the eggplants on a coal grill because I think the smoky taste is essential! Super simple to make and it did not last long on the table!
Didn’t change a thing and it was delicious. Proof: even my husband, who was an avowed eggplant despiser asked for more!
End product was edible but the prep and cook tims in my opinion were way off. Grilled the eggplant as shown in the video and after half an hour they weren’t sunken in. Took them into the house put in the oven at 400 for another 30 minutes and still not soft and would not come out of the skin. Perhaps my failure at this recipe might save others – the video makes it look like a walk in the park but this was an uphill sprint. Followed the directions the rest of the way after finally getting the eggplant good and mushy but it was very very stringy, tried the whisk trick and still too stringy. Like I said in the beginning, it was edible but I think I will find another recipe to follow if I think I’m up for this again.
It was a good place to start. I made it with 1 eggplant, so cut the recipe by 4ths. Turns out we liked it with 3 Tbsp tahini, so lots more than the division suggested. We were aiming for a flavor like Haig’s Delicacies. Hubby still didn’t like it, so I ate it all in 1 sitting!
Exceptionally great easy recipe. I added grilled jalapeño peppers for a spicy taste.
I used a little less salt and it was great. After eating it, my family told me that this is a “make again” recipe!
loved it loved it! It was just for my husband and I during quarantine so I only used 1 eggplant and reduced the rest of the ingredients by 1/4th, but as it sat there I added a second clove of garlic and more tahini, yogurt and lemon to suit our tastes as we like to be punched in the face with flavour. Served with pitas that we toasted on the oven with olive oil, cumin and garlic powder. Would make again!!!
The recipe is really good!!!!
This was fantastic! I was skeptical at firest as I don’t have a lot of experience with eggplant recipes. The only changes I made were to add a lot more garlic, some seasonings when blending, some spicy seasoning mix. Made it the day prior to our party and on day of drizzled olive oil on top and added fresh chopped parsley. Can’t wait to make it again when my eggplants get big enough, may add some toasted garlic to the top when surved.
love this!!! I have a made it twice now! I do take out all as many seeds as I can and it really makes a difference! Thank you Chef John!
Loved it! Perfect flavor and easy to make too…another winner Chef John! Thanks for sharing. 🙂
Will certainly make again!
It was excellent. I don’t really care for smoky eggplant so I made the eggplants roasted in the oven instead, then followed directions. Really great taste!
I added 1/2 cup of Greek Tzatziki sauce and the recipe turned out amazing!!