I tried cooking Baba Ghanoush for the first time and though tasty I didn't quite get the expected results.
It was watery instead of creamy like the ones I had had.
I used equal parts of eggplant and tahini and a bit of lemon juice and garlic.
Now I wonder if I used too much eggplant or I didn't cook the eggplant enough as it was like a sponge full of water when I cut it.
How much time and at which temperature should I bake the eggplant? Or is there some external sign to know it's ready to be used for Baba ganoush? To me it looked and tasted "well done" as it was.