Middle Eastern Eggplant Puree with Tahini

Baba ghanoush is one of those ethnic dishes that has crossed over to the North American mainstream. To prepare it correctly, you must char the eggplant on a grill. The charring imparts an intense characteristic smoke flavor that makes this one of the most popular items on a Middle Eastern meze (appetizer) platter. There’s one nontraditional element here—the studding of the eggplant with garlic cloves before grilling—a technique I picked up in Trinidad.

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