Baba Ghanoush is well known throughout the Middle East as a creamy, smokey dip made with eggplant, lemon juice, and tahini (sesame paste). This Lebanese recipe also uses a couple of tablespoons of yogurt, which I think adds to its creaminess. The trick to capturing this distinctive smokiness is actually charring the skin over an open flame. Unfortunately, attempts to broil the eggplant in the oven …