Caramelized Kimchi Baba Ghanoush

• 4 small Italian eggplants (2 pounds)
• 1 cup plus 1 tablespoon extra-virgin olive oil
• 2 cups coarsely chopped napa kimchi
• 1 cup tahini
• 1 garlic clove
• 1/4 cup fresh lemon juice
• Kosher salt
• Kosher pepper
• Thinly sliced scallions, for garnish

1. Char the eggplants over a gas flame or under the broiler, turning occasionally, until blackened all over and tender, about ten minutes.
2. Transfer to a plate and let stand until cool enough to handle.
3. Set a colander over a bowl.
4. Scoop the eggplant flesh into the colander; discard the skins.
5. Let drain for 15 minutes, then transfer to a food processor.
6. (Discard the drained juices.)
7. Meanwhile, in a medium skillet, heat 1 tablespoon of the oil.
8. Add 1 cup of the kimchi and cook over moderately high heat, stirring occasionally, until golden, about 5 minutes.
9. Add the cooked kimchi, tahini, garlic, lemon juice and the remaining 1 cup of kimchi; pulse to combine.
10. With the machine on, slowly drizzle in the remaining 1 cup of oil.
11. Season with salt and pepper and transfer to a serving bowl.
12. Garnish with scallions.

italian eggplants, extravirgin olive oil, tahini, garlic, lemon juice, kosher salt, kosher pepper, scallions

Taken from www.foodandwine.com/recipes/caramelized-kimchi-baba-ghanoush (may not work)