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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.
Equipment
food processor
oven
baking sheet
mixing bowl
Ingredients
prepare
bake
assemble
Serve
Storage
Make Ahead
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.