First I will tell you the 3 main tips for the perfect baba.
1. Pearce skin of eggplant generously.
2. Roast over your open flame at a lower temperature for a longer time...about 20 minutes.
These first two steps allow for maximum smokiness.
3. Let cool, then gently peel away charred skin and let liquid drain in colander. This is to keep the baba from getting runny.
1 large eggplant
1 large clove garlic
1 Tablespoon lemon juice
1/3 cup tahini-make sure to stir up your tahini well
1/8 teaspoon cayenne
salt to taste-and no I am not giving you exact measurements as it's a matter of taste, so don't ask me!
Complete first 3 steps from above. Put all ingredients in a food processor and blend until smooth. Now, this is a perfect recipe for my taste, but you may now take this opportunity to tweak it to your taste. You want it creamier..add more tahini. More acidic...add lemon..blah blah blah. You get the point. Like I said, it's all about the technique.
I will be enjoying this with some grilled paprika chicken with pickled radishes and turnips on pita. How do you like to eat your baba?