Baba Ghanoush, Charcoal-Grill Method
Appears in Cook's Illustrated July/August 2001, America's Test Kitchen TV
Scorching eggplant on the grill produces a smoky, creamy dish.
WHY THIS RECIPE WORKS
For a baba ghanoush recipe that would fulfill its potential as a dip full of redolent, smoky eggplant flavor and brightened with garlic and lemon juice, we grilled the eggplants directly over a hot fire until they were wrinkled and soft. To...