Wherever I traveled in the Middle East or Mediterranean region, baba ghanoush was prevalent on any menu, in every home and at all roadside stands. The recipes were as varied as the food venues. The recipe below, though, is based on guidance I received from a cook in Kuwait. She told me the key to a phenomenal baba ghanoush is not only roasting the eggplant but also including bits of the charred flesh in the final dish to create a smoky flavor. Normally, onions are not an ingredient in ghanoush, but roasted they provide a great balance to the garlic. Traditionally served with Lavash but pita or naan bread can be substituted.
3 1/2 pounds eggplants (about 4 medium eggplants), cut in half lengthwise
1 medium onions, unpeeled and cut in half
3 1/2 T garlic flavored extra virgin olive oil, plus more for brushing lavash and drizzling
2 T tahini paste
1/4 c plus 2 T walnuts
2 T fresh rosemary
1 T fresh parsley
1 garlic clove, minced
2 t fresh lemon juice
½ t sea salt
Freshly ground pepper
Lavash bread
Heat oven broiler.