Directions

1. Pierce the eggplants (aubergines) with a fork about six times to allow steam to escape during cooking.
2. Place the eggplants directly over hot coals (or under a grill) and cook for 12–15 minutes, turning frequently until the skins are blackened and charred.
3. Transfer the cooked eggplants to a bowl, cover with a lid or cling film, and let them steam for 15 minutes. This will make the skins easier to remove.
4. Peel away the burnt skin from the eggplants and place them on a paper towel to drain any excess liquid.
5. On a cutting board, mash the eggplants with the minced garlic using the side of a knife or a bench scraper until the mixture is smooth and well combined.
6. Transfer the mashed eggplants to a bowl. Add the tahini, a pinch of salt, the olive oil, and about a quarter of the lemon juice. Mix everything thoroughly.
7. Taste the mixture and adjust the seasoning, adding more salt or lemon juice as desired.
8. Serve the baba ghanoush on a plate, drizzled with extra olive oil. Garnish with toasted pine nuts and chopped parsley if desired. Serve with flatbread or pita on the side.