Grilling Eggplant - Making Baba Ghanoush

Let the eggplants rest and cool down. You don't want the eggplant flesh too hot because it will make it hard to work with and it will cook the other ingredients. As the eggplants cool down they will collapse and loose more of the bitter liquid. Let them cool to a comfortable temperature before you do anything else. If you put them in a covered bowl the steam will lift of the skins.