[Sorellina]

Ciao JohnF,

Thanks so much for your Baba Ghanouj recipe! I've got more eggplants than I can deal with at the moment and this worked out great for us last night. I doubled the recipe and used the BBQ to roast the eggplants. Our grill has a temperature setting, thankfully, so I roasted them at 350-375F for 45 minutes, turning them after 20 minutes. The eggplants I used were Violetta Lunga and Casper, both of which are fairly narrow. I used tongs and visual inspection to determine if they were soft enough. I also wrapped each eggplant in foil after cutting them longways and brushing with olive oil. I used a blender to make the dip creamy rather than chunky, but I may try it the other way in the future.