I made SG’s babaghanoush again today. I think this recipe needs a home on this blog:

1 lb broiled japanese eggplant (poke; cover in oil; roast until charred; seeds ok)
Roast jalapeños; not too charred
Roast garlic and shallots at 450
(I just broil everything…)
Let all cool
Scoop eggplant pulp with some charred skin (not too much) into bowl
Chop jalapeños 
Mix

Add:
Tahini
Lime juice
Black cardamom (~1/4 tsp); crush seeds not pod
Salt/pepper
Cilantro
Olive oil (adds sweetness)
Garnish: scallions, cilantro, paprika, olive oil, black cardamom (grate outside pod)

If it’s too pasty, there’s too much tahini. Add more eggplant and lime juice. 

Don’t use a food processor. It will last 3 days. 

Party size: 2lbs eggplant (the 2 of us just ate 2lbs of eggplant so the party size should be closer to 4)

In the style of things organized neatly, here I am trying to arrange everything so the little stuff doesn’t get too charred and the big stuff gets enough in the right places!