Here's the final product...a velvety smooth, mellow and smokey dip to use as well, a dip, but also as a spread for sandwiches and wraps, or really any way you might use hummus.
The following method of making the Baba may look lengthy, but really the recipe is very flexible and forgiving. The hardest part is roasting the eggplant...you dont even have to do that...you could just pierce it with a fork several times, toss it in a pan to catch any juices ( there will be juices...don't neglect this step ! ) and oven roast it at 375 degrees for however long it takes for the eggplants to get very soft and collapse a little. That could be anywhere from 20 minutes for the long thins eggplants to over an hour if you've got several biggies. You could run them under the broiler to char the skin a bit, which is where the smokey flavor comes from. Or, cook the eggplants to completion on the grill...wrap them in foil or cover the grill and monitor the heat. Don't be alarmed by oozing brown juices...that's normal. I roasted/charred the eggplants on the grill then finished them in a 375 oven for about 40 minutes.
Roasted eggplants ....equaling about 1 1/2 to 2 pounds ( before roasting ), peeled after roasting with some of the charred bits and skin left on.
2-3 cloves garlic, roughly chopped
2-4 Tablespoons of tahini ( sesame seed paste )
2-4 Tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon cumin ( optional)
1/4 teaspoon red pepper flakes ( optional )
Toss all of the above in a blender and blend until smooth...a minute or so. Cover tightly and chill for an hour or so to let the flavors mingle. Will keep for a few days.