Appears in Cook's Illustrated July/August 2001
Cooking eggplant in a scorching-hot oven produces a smoky, creamy dish.
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 cooked the eggplants in a very hot oven until they were wrinkled and soft. To avoid ...