Baba ghanoush is incredibly unattractive, but thankfully tastes so nice that it makes up for its ugliness. I had aubergines (eggplants) on hand and thought the easiest thing to do would be to prick them with a fork and stick them on the grill. Once the skin had blackened and the flesh was soft, I scraped out the innards and put it in a food processor with a clove of garlic, a couple of spoonfuls of tahini and some lemon juice. Salt to taste, and keep tasting and adding other ingredients until you hit the right balance of smoky/tart/nutty/garlicky-ness, and serve. Easy peasy.
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