OMA’s Recipe for Baba Ghanoush

We are thrilled to share that Resident’s recent project, OMA, has been awarded a Michelin star.

Nestled in the heart of London’s Borough Market, the restaurant’s serene interiors, inspired by the Greek isles, feature carefully selected furnishings, including the Pier Chair and Barstool by Léonard Kadid and the Passenger Chair by Simon James. To celebrate, we wanted to bring a taste of the restaurant to you. Since Resident’s customers come from all around the world, OMA has adapted their beloved Baba Ghanoush recipe specifically for home kitchens, so you can recreate the restaurant’s distinctive flavours wherever you reside.

To purchase the Pier Collection or the Passenger Chair email info@resident.co.nz or explore our list of dealers for availability.

Ingredients

For baba ghanoush:

2x large eggplants (around 350g – 400g each) 

30g confit garlic*

2g parsley

20g olive oil, plus extra for cooking/ serving

20g lemon juice, or to taste

For confit garlic:

1 bulb garlic broken into cloves and peeled 

150ml neutral oil

For tahini sauce:

50g tahini

25g plain Greek yoghurt 

20g of the garlic confit, made in step above 

salt to taste

cold water 

squeeze of lemon 

Method

Prick the eggplant with a fork all over.

Roast in the oven in a roasting tray at 180 degrees Celsius (fan) for 45 mins until they are really soft. If you have a gas top stove, you could start by putting the pricked eggplants straight into the flame for 5 mins, turning constantly with tongs, to get them smokey and charred on the outside. If not, skip this step and roast in the oven directly.

Once soft, remove from the oven and place them in a bowl to cool. Cover the bowl with Glad Wrap and leave to rest for 20 mins. Covering will help the outer skins loosen and make for easier peeling. 

While the eggplants rest, confit your whole garlic cloves in olive oil by cooking them slowly in a pan at a low temp until they are really, really soft. Remove from the oil and mash with a form into a paste.

When the eggplant has cooled, peel off the outer skin. Chop the flesh roughly into chunks and place in a bowl.

Roughly chop the parsley and add to the chopped eggplant flesh. Add 20g olive oil and 20g lemon juice to this. Add 30g of the mashed confit garlic. Add salt and mix well. Taste for seasoning – add more lemon or salt to suit your preference. 

OMA serves this dish with a tahini sauce. to make this put all the tahini sauce ingredients in a bowl save for the water. When you add them all and begin to mix, it will split – don’t panic. Start stirring in the cold water bit by bit, stirring together gently until it comes together once more. You want a creamy, smooth sauce.

To serve

Dollop out your baba ghanoush as the base, then crown with a generous dose of the tahini sauce. Add more olive oil, and it is ready to go. At OMA, they top theirs with Jerusalem artichoke crisps but you can sub in with your favourite vegetable crisp of choice (Torres veggie chips would work well).