Baba Ganousch

Baba Ganousch. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil.

Syrian baba ganoush - A kitchen in Istanbul (Sara Cummings)

Add the lemon juice and salt and blend into a pulpy purée. While the eggplants roast, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Baba ganoush is a delicious dip made from roasted eggplants, originating in the Middle East and Eastern Mediterranean.

Remove from water, and peel skin off.

Wrap ½ cup of wood chips (mesquite, alder, apple) in heavy-duty foil and pierce the top, creating an opening in the foil so smoke can escape.

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In Israel, there's a baba ghanouj (sometimes called baba ganoush) recipe for every taste. It's creamy, savory, and exudes an irresistibly smoky flavor. I will not get too deep into the debate but in Lebanon, this dip is almost always known as moutabal.