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.

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.