I love nothing more than sitting with friends at a meze table, subtly and politely fighting over bread and baba. I am greedy and if I see that someone has had more baba than me, my silent competitive streak comes into play!
With a sharp knife, carefully stab each aubergine a couple of times to stop from exploding! It never has, but i'm not taking any chances. Place over a naked flame on the hob or on a hot BBQ. Cook the aubergine, turning regularly until all the skin is blackened and blistered. Alternatively, place under a hot grill until all the skin is blackened.
The flesh underneath should be soft. It must feel squishy so keep cooking 'til it is. This could take anywhere between 10-20 minutes.
Eggplant retains heat like nothing else so let them cool (trust me on this one - imagine no fingerprints hot). When cooled, peel off as much of the charred skin as you can, doesn't matter if there's a a little attached, as it'll add smoky flavour, but too much will be too smoky. Chop roughly and place in a large sieve over a bowl.Leave for 5-10 minutes for the eggplant to drip out some juices. Don't press them out, just let any juices drain naturally. This will help avoid a watery baba ghanoush.
Place the eggplant in a food processor and add the lemon juice, tahini and garlic. Pulse blend to the texture you like. (You can also use a hand blender or even just fork or potato masher.)Season well with salt & pepper and stir in the olive oil and yoghurt to form a creamy texture. Cover and leave at room temperature - I think it's better eaten this way.Just before serving, give it a taste test. I'll often add a little more lemon or salt at this stage.
If you make in advance - refrigerate, but bring up to room temp for an hour before serving. Serve it alongside the essential flatbreads for scooping and dipping.