If you're searching for a baba ganoush that has a strong smokey flavor to it, this is the recipe for you. It's is a refinement on a combination of two recipes, and so credit to Mimi Bobeck for her ingredient list and a friend of mine who suggested "cooking the hell out of" the eggplant on a barbeque. And this works as very well. In fact, I learned that it's hard to overcook these things when I had put the eggplant on the grill and promptly forgot about it, for nearly an hour at 475°F! And it worked perfectly.