If Using a Grill (recommended): Preheat a gas or charcoal grill to medium heat and place eggplants directly over heat source. Cook, turning occasionally with tongs, until eggplants are completely tender and well charred on all sides, 30 to 40 minutes. Wrap with foil and let rest 15 minutes. Continue to step 3.

If Using the Broiler: Adjust rack to 6 inches below broiler element and preheat broiler to high. Place eggplants on a foil-lined rimmed baking sheet and prick all over with a fork. Broil, turning occasionally, until charred on all sides and completely tender, about 30 minutes (timing may vary depending on broiler strength). Eggplants should be very, very tender when cooked; if eggplant is not fully tender once skin is charred all over, switch oven to 425°F and roast until fully tender (a toothpick or skewer inserted near stem and bottom ends should not meet any resistance). Remove from oven and gather up foil, crimping it around eggplants to form a sealed package. Let eggplants rest for 15 minutes. Continue to step 3.

The garlic and lemon juice—both largely water-based additives—are easy: Just stir them right in. I go with a whole clove of garlic and about a tablespoon of lemon juice per eggplant, which is higher than what most recipes call for, but I like my baba ganoush bright and hot. (Feel free to start with less and add more to taste.)

Ingredients
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3 medium Italian eggplants (about 2 pounds/900g total), pricked all over with a fork
2 tablespoons (30ml) juice from 1 lemon, plus more as desired
3 medium cloves garlic, minced
3 tablespoons (45ml) tahini
1/3 cup (80ml) extra-virgin olive oil, plus more for serving
1/4 cup chopped fresh parsley leaves
Kosher salt

Open foil package. Working with one eggplant at a time, use a sharp paring knife to slit each eggplant open lengthwise. Carefully scoop out soft flesh with a large spoon and transfer to a fine-mesh strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard.

Overhead of a stoneware bowl of baba ganoush, next to charred and blistered flatbreads
The best way I know of is a method another old friend, Paula, learned from her Lebanese mother-in-law: pretend you’re making mayonnaise. After all, on a microscopic level, baba ganoush and mayonnaise are not all that different; both are oil-in-water emulsions. The key to a smooth, stable emulsion is to slowly introduce the oil. I start by whipping up my eggplant, garlic, and lemon juice with a fork as if I were scrambling eggs, breaking down the eggplant into a rough paste.

Next, I add the tahini and whip it in vigorously until it’s incorporated. Finally, I slowly drizzle in olive oil (and plenty of it—a third of a cup for my three eggplants), whisking hard the whole time.

The result is a baba ganoush that’s lighter, creamier, and more intense than any other I’ve had, with a savory, smoky aroma, bright acidity, a hint of garlicky heat, and plenty of good olive oil flavor. (You did remember to use your best olive oil, right?)

How to marinate meats for barbecue?
The secret to making the barbecue more delicious is through the special marinating of the meat. Meat experts recommend marinating meat as follows to cook delicious barbecued meat.

Please see below all materials,
Beef Entrecote
Sunflower oil
Apple cider vinegar
Worcestershire sauce
1 tablespoon of sugar
Dried Onion Powder
Garlic powder
Mustard seeds
1 tablespoon of hot sauce
1 garlic
Black pepper
Brazier antirikot
Fabrication

First, mix sunflower oil, apple cider vinegar, worcestershire sauce, sugar, dried onion powder, garlic powder, mustard seed and hot sauce in a bowl. Then, grate the garlic with a fine grater. Mix all the added ingredients homogeneously. Finally, add black pepper. You can optionally add more black pepper. Dip the entrecots in the sauce so that the entire surface of the meat remains in the sauce. In the last step, leave the entrecote marinated in the refrigerator for 3 hours. 3-5 hours will be enough. Refrigerating it for longer will adversely affect the meat.