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Charred Eggplant Baba Ganoush
The target is smoky and loose-textured, not a smooth puree — you want to see strands of eggplant.
Draining is what separates this from a watery dip; twenty minutes in a sieve is not optional.
Équipement
robot culinaire
four
plaque à pâtisserie
bol à mélanger
Ingrédients
prepare
bake
assemble
Servir
Conservation
Préparer à l'avance
Substitutions
The flavor deepens overnight, so make it the day before if you can.
Save the charred skins for nothing — they are bitter and belong in the bin.