(In which I put a recipe up on the web to share the joy of baba ganoush as well as learn seem tech.)

0. Measures

Enter the mass (grams) of the eggplant in this Google Sheet.

1. Bowl

In a bowl, mix:

• [ ] Tahini

• [ ] Lime juice

• [ ] Olive oil

• [ ] Kosher salt

• [ ] Black pepper

• [ ] Cumin seeds

2. Fire

• [ ] Ready a cookie sheet with a cooling rack atop
• [ ] Cut a slit in eggplant and insert a clove of garlic. OK, maybe add another clove. Garlic is good.
• [ ] Coat eggplant in olive oil and place directly onto burner on stove.

<aside> 💡 Rotate with tongs. Every now and then. Take your time. Make sure eggplant is fully cooked, all over, almost falling apart. Expect lots of liquid to have dripped out of the eggplant onto the burner.

</aside>

• [ ] Place eggplant on cooling rack. Begin removing the skin. (Enjoy even more liquid draining out.)
• [ ] Extract the nicely roasted cloves of garlic; press them into the mix in the bowl.