Cooking Tip: Baba Ghanouj

I made Baba Ghanouj last night with two less-than-one-pound eggplants. One microwaved perfectly. The other, even though I cooked it an extra three minutes, didn’t soften enough to be fluffed with a fork. I didn’t want to overcook it, so I pureed it slightly with an immersion blender. The texture wasn’t quite like fork texture, but it tasted great. EMILY