Hasselback Eggplant with Garlic-Yogurt Sauce
Why This Recipe Works
by Sasha Marx
We wanted to create a roasted eggplant dish that featured some of the roasted, smoky eggplant goodness that we love in baba ghanoush—but with a lot more textural variety. To achieve a creamy interior and crispy edges, we landed on a technique more commonly used for potatoes: the Hasselback. By making slices every ¼ inch crosswise down the length of the eggplant, stopping just short of slicing through, we opened up a whole new world of eggplant possibilities. This setup allows steam to escape during cooking so the eggplant gets tender without bursting and turning to mush. More importantly, we could pack the spaces between the slices with superflavorful muhammara, a sweet and spicy Middle Eastern paste made from roasted peppers, walnuts, bread crumbs, and pomegranate molasses. Finally, we balanced the rich spiciness and mild bitterness of the roasted eggplant with a creamy garlic-yogurt sauce (mic drop).