Baba Ghanoush

• Baba Ghanoush
• (Makes two cups)
• 3 medium-sized eggplants
• 2 small cloves of garlic, crushed and peeled
• A couple of strips of pickled red onion (optional)
• 5 tablespoons of tahini
• One lemon, sliced in half
• 3-4 tablespoons of water
• Sea salt and freshly gound black pepper, to taste
• Extra-virgin olive oil
• Garnishes
• Some kind of ground chile powder-Allepo pepper (as Wolfert suggests), paprika, or, as I used, ground chipotle pepper
• 1 small ripe tomato, diced
• A few sprigs of parsley, chopped

1. Trim stems and wrap with foil. Using a fork, prick them in several places. Place 2 eggplants on gas stove, on low. Turn often until they become quite squishy and are releasing steam. Their collapse should be complete, abject. Put in basin of cool water and peel.
2. Add tahini, the garlic, and the onion to food processor. Squeeze half of the lemon into the basin, and add S&P. Process until absolutely smooth. Add eggplant flesh, two tablespoons of water, a glug of olive oil, and puree until absolutely smooth. If you're having trouble achieving absolute smoothness, add another tablespoon of water.

eggplants, garlic, couple, tahini, lemon, water, salt, extravirgin olive oil, kind of ground chile powderallepo pepper, tomato, parsley

Taken from www.epicurious.com/recipes/member/views/baba-ghanoush-52450501 (may not work)