Chef John’s Baba Ghanoush
Chef John’s Baba Ghanoush is a traditional eggplant dip that has the ideal balance of flavors for a summer party. Serve with fresh vegetables and pita chips.
Set an outdoor grill to medium-high heat and give the grates a quick oiling.
With the tip of a knife, prick the eggplants’ skin several times.
Put eggplants right on the grill.
Using tongs, turn the skin frequently as it chars.
Cook for 25 to 30 minutes, or until the eggplants are very soft and have collapsed.
Place in a bowl, tightly wrap in aluminum foil, and let cool for about 15 minutes.
Split the eggplants in half when they are cool enough to handle, then scrape the flesh into a colander set over a bowl.
10 or 15 minutes to drain