Baba Ghanoush - Italian eggplants

Method

• Trust me friends, it doesnt get any easier than this!
• Your goal here is to char your eggplants on the grill.
• I like to do mine over charcoal, however you can get away with roasting this under a broiler if you want.
• I like the grill because you are trying to get some of that smokey flavor from the open flame cooking.
• Start by poking into the eggplants several times with a fork.
• Once your grill is nice and hot, add the eggplants over direct heat.
• You are going to cook these on the grill for about 30-40 minutes, turning them along the way to ensure that all sides are nice and charred.
• The rest is rather easy...
• Once they are done, remove the eggplants and completely wrap them in foil, or place them into a large bowl and cover with foil.
• Your goal here is to let that heat get under that skin and have it easily be pulled away, almost as if you were roasting poblano chilies.
• During this time, add the garlic and lemon juice into a mixing bowl.
• Pull out a salad spinner if you have one.
• After about 10 minutes, uncover the eggplants.
• Take an eggplant by the stem, and using a fork and your hands, carefully remove the outer skin, reserving all of the flesh.
• Place this flesh into your salad spinner.
• Do the same with the second eggplant.
• You will not believe how much water is inside of this eggplant.
• The goal is to remove all of that excess water and the salad spinner is the perfect tool for this task.
• Remove the strained eggplant flesh to the bowl with the garlic and lemon juice.
• Using two forks, start mashing and mixing the ingredients.
• After about a minute of doing this, add the salt and tahini paste, and continue to mix and mash until everything becomes a smooth mixture, similar to hummus but with some texture.
• Add the olive oil and give it another mix or two.
• Taste and season with any additional salt or lemon juice.
• Spoon into a serving dish alongside toasted pita chips or vegetables and dig in.