It is probably also possible to make this wonderful dip with oven-baked eggplant. But if you ask me, the smokey taste is essential.
- Wash the eggplants properly - you will not peel them.
- Pack them into aluminium foil and grill them directly on the coal at the end of a BBQ session. It should be baked well but not burned - this is the biggest challenge.
- Let the packs cool down, then unpack them.
- Mix it in a bowl with the finest olive oil, pepper, salt, minced garlic and sour cream. Use blender.
The dip gets even better after one day in the fridge. Serve with naan bread.