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baba ganoosh...

edited November -1 in EggHead Forum
No, I didn't sneeze...
I had the best baba ganoosh (baba ganuj) this weekend at a mediterrean resaurant. It's an appetizer made of mashed char-grilled eggplant (peeled after grilling, before chopping), tahini (crushed sesame seed paste), lemon juice, garlic, and cumin (that's the lower fat version - usually olive oil is added, too). Can anyone suggest what temp/time to cook my eggplants to get the skin charred and inside cooked for this purpose? The eggplants I bought are each about the size of a softball and baseball combined. This dish had a wonderful, complex, woodsy charcoal flavor that I'd like to recreate.

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