[Dish that Chef Yoram Ottlenghi calls "Burnt Eggplant With Tahini" In news that stunned millions of listeners, NPR confirmed that the dish once known as "Baba ghannouj" (or "Spoiled Papa") is actually the recent creation of the inventive Israeli chef Yoram Ottolenghi who, in his new book, prefers to call it "Burnt Eggplant with Tahini." In an exclusive interview with NPR's Senior Levantine Food Correspondent Susan Stamberg, Ottolenghi also admitted to using pomegranate and even cilantro in his unique culinary creations, a choice that he says puts him at odds with Italians who, in contrast to the other swarthy peoples of the region, do not like to use the herb. But doubtless, it is Ottolenghi's comments on eggplant that will surely bring him attention. "The secret to the eggplant dish," he says, "is fire," since it creates a smoky flavor. Revealing all the details of this once top-secret recipe, "it's just a matter of mixing the smoky flesh with tahini, lemon juice, garlic, vegetables, plus a old-school trick that ... is becoming more popular: pomegranate molasses."
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