Baba Ghanoush, Gas-Grill Method
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Appears in Cook's Illustrated July/August 2001
Scorching eggplant on the grill produces a smoky, creamy dish.
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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...
