Secrets of the Best Chefs

There’s an aura of mystery about this recipe: How does wrapping

eggplant in aluminum foil and cooking it in a skillet with another

pan on top get it so smoky? We can leave that for the food

scientists to answer. In the meantime, you can certainly serve the

baba ghanouj by itself, but serving it on toasted bread with a citrus

herb salad on top is a great way to bring color and vibrancy to the

dish.

FOR THE BABA GHANOUJ

2 cloves garlic, peeled

Canola oil

2 regular eggplants, stems removed, sliced in half vertically

Juice of 1 lemon

⅓ cup raw tahini, well stirred

1 teaspoon honey

Kosher salt and freshly ground black pepper

FOR THE BRUSCHETTA AND SALAD

4 slices of good sourdough bread

Olive oil

1 orange, supremed*

2 lemons, 1 supremed and 1 reserved for juice

1 small fresh red chili, minced

¼ cup parsley leaves

¼ cup shredded mint leaves