Cook the eggplants, preferably on the gas stove or on the grill outside (if you have one). If you don’t have either, you could cook them in the oven, but you won’t get the smoky flavor in the dip. Whatever method you choose, you have to first prep the eggplant by washing it, patting it dry, and poking holes in the eggplants with a fork or a knife.

Gas Stove Method
On the gas stove, on medium-high heat, place the eggplant directly on the flame and cook for 10 minutes, turning the eggplant every 1-2 minutes. You will get a beautifully charred texture and flavor if you’re using this method. And if you cook all 3 eggplants on 3 hobs at the same time, it will only take you 10 minutes to cook all the eggplants.

Grill Method

If you have an outdoor grill, you can roast the eggplants on the grill over medium heat for about 15-20 minutes until they are fully cooked and somewhat charred.

Oven Method

If you’re using the oven method, preheat the oven to 200°C (390°F), and then roast the eggplants in the oven for about 40 minutes. This method doesn’t give you a nice charred or smoky flavor, but it is easy to just put the eggplant in the oven, set a timer, and do something else while keeping an eye on the eggplants. It also works if you don’t have a gas stove or outdoor grill. Make sure you have a drip tray in the oven under the eggplants, catching any juices, so they don’t end up on the bottom of the oven.

Once the eggplants are charred and cooled, drain the liquid from the cooked eggplant. To do this, first cut the eggplants in half. Then, scoop the insides out with a spoon and gather them in a strainer. Add 1/2 tsp salt and let it sit in the strainer for about 15 minutes. The salt is helping remove the moisture and bitterness from the eggplants. However, nowadays, most eggplants are not bitter, so this is not a huge concern in itself.

Transfer the eggplant to a large bowl and mash the eggplant. We used a pestle to do this. Ideally, use a pestle, but you can use whatever you have on hand, including a potato masher!

Add the tahini paste, garlic, lemon juice, 1 tbsp of olive oil, and the remaining 1/2 tsp of salt, and continue to mash the baba ganoush.

Once mashed, taste it and add any additional salt, lemon juice, garlic, or olive oil, depending on your preference. Finish with a drizzle of the remaining 1 tbsp of olive oil, and serve this creamy dip in a large bowl, or on a large platter, ready for your dinner guests to enjoy.