Baba Ghannouj

This famous eggplant and tahini puree is a dip obligatory on every meze table in the Middle East. Along with hummus, baba ghannouj is probably one of the best-known Arab preparations in America. The key to making baba ghannouj is getting the right proportion of tahini to lemon juice and of the tahini–lemon juice mix to eggplant; you don’t want to overpower the eggplant, as sometimes happens. You can make your baba ghannouj even more distinctive by grilling the scored eggplants so they take