Baba Ganoush

Aubergine charred whole over flame or coals until the skin blackens and the flesh inside collapses to silken smoke, then mashed with tahini, lemon juice, garlic, salt, and olive oil, finished with parsley or pomegranate. The signature is char-smoke, the aubergine's burnt skin imparts a deep smoky note that is the entire point of the dish: set against tahini's nutty oil-richness and lemon's acid lift.