Grilled baba ganoush

Ingredients:

• 2 tbsp olive oil + extra for greasing the grill grate
• 900 g eggplants (about 4 pcs.)
• 1/4 cup tahini
• 3 tablespoons lemon juice (from about 1 lemon)
• 3 cloves garlic, crushed
• Sumac, for sprinkling (optional)
• Fresh pita, for serving

Preparation:

1. Preheat grill to medium-high heat and brush grates with olive oil.
2. Pierce each eggplant 5-6 times to prevent bursting and ensure the inside is completely cooked. Place on the grill and cook, turning every 5 minutes until the eggplants are evenly charred on all sides, until the flesh is very tender when pierced with the tip of a knife, 25-35 minutes (see note). Transfer the eggplants to a cutting board and let cool for 5 minutes.
3. Peel each eggplant under cold running water, then return it to the cutting board. Finely chop the flesh and transfer to a large bowl. Add the tahini, lemon juice, garlic, and 1 teaspoon of salt and mix thoroughly. Taste and add more salt if needed.
4. Transfer the baba ganoush to a serving bowl and make indentations with a spoon. Drizzle with 2 tablespoons of olive oil and sprinkle with sumac, if using. Serve with pita bread. Babaganoush can be stored in a tightly sealed container in the refrigerator for up to 4 days..
   
   Note
   
   Roasting eggplant requires time and patience. It's best to grill it over an open flame, allowing the eggplant to cook over the flames.