Baba ghannouj is some serious stuff to make. And I make it just the way as my Lebanese top chef friend taught me! And she would strangle me if I put them in the owen! You cannot get the really smokey taste that way! So put the egg plant at the barbecue and let it stay there until it is soft and burned on all sides.
Here comes the recipe:
3 medium sized egg plants
2 table spoons fresh lemon juice
2 table spoons tahini
a touch of salt
1-2 garlic cloves
Peel the egg plant when it has cooled down, and everything into a mixer.
When done, top with some olive oil and some summak if you like.
Serve with fresh veggies and pita bread.
Or just eat it as it is..