This recipe is an enduring summer classic—the eggplant’s earthy notes are the perfect underlay for this smoky preparation. Like hummus, baba ghanoush is great as a dip to go with raw vegetables, but can also be used as an accompaniment for Grilled Leg of Lamb with Fresh Herbs, or as a part of a vegetable side dish such as Charred Green Bean and Almond Salad with Smoky Baba Ghanoush.
MAKES 2 CUPS (500 ML)
EQUIPMENT: A 2-pronged meat fork; a small, sharp knife or a serrated grapefruit spoon; a food processor or blender.
2 small, fresh eggplants (about 1 pound/500 g total), rinsed and dried
2 plump, fresh garlic cloves, peeled, halved, and green germ removed if present
3 tablespoons tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice, or to taste
1/2 teaspoon fine sea salt
1. With the meat fork, prick the eggplants all over. Place them directly over an open gas flame, hot coals, or an outdoor grill. Cook for 10 minutes, using tongs to constantly turn the eggplant, until the entire skin is blackened, blistered, and has collapsed in on itself, 25 to 30 minutes. Remove the eggplants from the heat and place in a paper bag or covered bowl. Let the eggplant cool for 10 minutes.
2. When the eggplants are cool, gently peel the skin away from the flesh with the knife or grapefruit spoon, being careful to remove all the charred skin. (Use paper towels to wipe away any recalcitrant bits.)
3. Mince the garlic in the food processor or blender. Add the tahini, lemon juice, and salt and process to blend. Add the eggplant pulp and process for just a few seconds to blend the ingredients. The mixture should remain rather chunky.
MAKE-AHEAD NOTE: The baba ghanoush can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator.