From “Egyptian Cooking, A practical Guide”
3 large eggplants
2-4 cloves garlic
180ml tahina paste
Juice of 3 lemons
1/2tsp ground cumin
Garnish: 2 tbp finely chopped parsley
A few black olives
Cook eggplants over charcoal or on gas grill until skin starts to blacken and blister.
Peel and wash the eggplants and squeeze out as much of the bitter juices as possible.
Crush the garlic cloves with salt.
Mash the eggplants with a fork, add the crushed garlic and mix to a creamy puree. Alternatively use a blender.
Add the tahina paste and lemon juice alternately, blending well between each addition.
Taste and add more salt/lemon juice/garlic/tahine as desired. Add cumin if you wish.
Pour the baba into a flat bowl/plate for serving, garnish with finely chopped parsley and black olives.