This amazing Middle Eastern dip is like a hummus made with grilled eggplant that infuses the whole dish with a wonderful smokeyness and rich flavour.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate.
Place eggplants and head of garlic either directly in the coals or on a grill (the latter is recommended). Cook until eggplant skins darken and wrinkle on all sides, about 20-25 minutes. Turn eggplants and garlic every 5 minutes. Reverse direction of the eggplants on grill with each turn. Transfer eggplants and garlic to a large bowl and cover with plastic wrap. Steam and cool for 15 minutes or until easily handled.
Slit eggplants lengthwise and use spoon to scoop pulp from skins. Place pulp in a food processor bowl. (about 2 cups of pulp); discard skins.
Cut the top of the garlic bulb to expose the cloves and squeeze the roasted cloves into the food processor bowl.
Add tahini, yoghurt, cumin and salt; puree until mixture is smooth. Adjust seasoning if needed; transfer to serving bowl. Drizzle Baba Ghanoush with olive oil and sprinkle with smoked salt.