Syrian Baba Ganoush

Step 1: Poke the eggplant with a fork in 3-5 places. Cook over a direct flame or on a hot grill, turning until soft inside and the skin is completely charred/burnt on the outside. Use your vent hood on high to prevent setting off your smoke alarm! This will take about 10-15 minutes over a flame, but longer on the grill.

Step 2: Meanwhile, peel the garlic cloves and smash with the side of your chef's knife. Add about 1/4 teaspoon of kosher salt and continue smashing until it's almost a paste. Place in a medium sized bowl and set aside.

Step 3: When cool enough to handle, peel the eggplant and discard the charred skin.

Step 4: Method 1 if you like it chunkier: Cut the peeled eggplant crosswise a few times (to avoid long strings) and place in the bowl with the garlic paste. Mash slightly with a fork till it's the texture you like. Stir in the remaining ingredients. Add kosher salt and freshly ground pepper to taste. Adjust seasonings by adding more molasses or herbs to taste.

Step 5: Method 2 if you like it smoother: Chop the peeled eggplant into chunks and add them to a small food processor (like a magic bullet). Process to your liking, then scrape into the bowl with the garlic paste. Add the remaining ingredients. Add kosher salt and freshly ground pepper to taste. Adjust seasonings by adding more molasses or herbs to taste.

Step 6: If made in advance, cover with plastic wrap. Refrigerate leftovers. We like this served at room temp.