June 15, 2018

Roasted Eggplant With Zhoug

Recipe: Philip Haddad

Prep Time: 10 minutes

Total Time: 20 minutes

The cook time of your eggplants will vary, depending on their size. To test doneness, gently poke the eggplant; there should be no resistance under the skin.


Tahini Sauce

  • 1 cup good-quality tahini
  • 1⁄4 cup lemon juice
  • 1 small garlic clove, grated on microplane
  • 1 tsp salt
  • 1 tsp ground cumin
  • 3⁄4 cup cold water


  • 3 serrano peppers, seeded and coarsely chopped
  • 3 jalapeno peppers, seeded and coarsely chopped
  • 1 cup packed fresh cilantro
  • 1 cup packed fresh parsley
  • 1 large garlic clove
  • 1 tsp ground cumin
  • 1 tsp ground cardamom
  • 1 tsp coriander seed
  • 2 tbsp lemon juice, plus more if desired
  • 1/2 cup olive oil
  • Kosher salt, to taste

Roasted Eggplant With Zhoug

  • 4 small eggplants, preferably baby eggplants
  • 2 tbsp olive oil, plus more for garnish
  • 1 tsp salt
  • 1/2 cup Tahini Sauce
  • 4-6 tbsp Zhoug
  • 1 medium ripe tomato, grated


Yield: Serves 4

Tahini Sauce

  1. In medium bowl, whisk tahini, lemon juice, garlic, salt and cumin. The mixture will become quite stiff.
  2. Gradually whisk in cold water until sauce thins and achieves consistency of slightly thickened cream. Refrigerate until ready to use.


  1. In food processor, add peppers, herbs, garlic and all spices. Pulse until finely ground.
  2. Spoon mixture into mason jar and add lemon juice and olive oil. Stir together and season with salt, to taste. Add more lemon juice if desired. Keep refrigerated for up to one month.

Roasted Eggplant

Roast Eggplant

  1. Preheat oven to 450ºF. Keeping eggplants whole with stem on, rub with oil and sprinkle with salt. Roast 20 minutes, turning halfway through cook time, until very soft.

Serve Eggplant

  1. Let eggplants cool slightly, then slice a slit down the center of each eggplant (create an opening but don’t cut all the way through).
  2. Drizzle each eggplant with 2 tbsp Tahini Sauce, 1 tbsp of Zhough (or more for more spice) and 1 to 2 tbsp of grated tomato. Season with salt and a glut of olive oil.
  3. Serve with flatbread hot, or at room temperature.

Stacey Brandford


House & Home May 2018


Emma Reddington and Kristen Eppich