Baba ghanūj

Instructions

1. 1

   Prick eggplants all over with a fork. Thread garlic cloves onto a skewer.

2. 2

   Cook the eggplants in the oven at 220˚C, turning occasionally, until charred and tender, 10 to 12 minutes.

3. 3

   Cook the garlic, turning once, until charred and tender, 6 to 8 minutes.

4. 4

   Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor.

5. 5

   Add lemon juice, tahini and salt; process until almost smooth.

6. 6

   Drizzle with oil and sprinkle with sumac, if desired.

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