You can cook the eggplant any way you want, but charcoal is my favorite. Next best would be cooked over a gas burner, but that can really mess up your stove, so I guess the real next best is baked at 400 F. until they collapse, and get very soft.
As you can see in the clip, this is not a very complicated recipe. As long as this is seasoned thoughtfully, you should be enjoying a wonderfully savory, yet refreshing dip. Just be sure to pay attention to the salt. Eggplant, like almost every vegetable, needs a good amount of salt to bring out the flavor.
The difference between a terrible dip, and a stellar spread can be as little as a half teaspoon of salt. Wait for the mixture to cool completely in the fridge, taste it ice-cold, and adjust with more salt, as needed. Same goes for the lemon, cayenne, and the tahini.
If you grill these after a cookout, but have had too much fun, and don’t feel like doing any more work, you can peel them the next day, and this will work out the same. I hope you give this delicious baba ghanoush a try soon. Enjoy!
Ingredients for about 6 cups Baba Ghanoush:
3 or 4 large Italian eggplant
2 cloves crushed garlic
2 tsp kosher salt, or to taste
juice from 1 or 2 lemons, or to taste
3 tbsp tahini, or to taste
pinch of cayenne
3 tbsp extra virgin olive oil
2 tbsp plain Greek yogurt
1 minced fresh mint leaf, optional
2 tbsp chopped fresh Italian parsley leaves
pita chips and vegetables for dipping