Baba Ganoush

To achieve the smoky flavor, you can roast or grill (broil) the eggplants in the oven, fry them slowly in a skillet or roast them on a barbeque. The skin needs to be charred, and the flesh should be very soft.

This will take about 40-45 minutes. 

1. Preheat the oven to 400 F / 200 C.
2. Prick the skin of the eggplants with a fork or the tip of a knife and place the roasting tray in the oven.
3. Roast for 40 minutes, turning the eggplants halfway through.
4. Place for 5 minutes under the oven grill or broiler. The skin should get nicely charred, and the flesh should be very soft at this stage.
5. Remove into a bowl and let cool down.
6. In a mortar crush the garlic to a pulp with 1 tsp salt. You can also use a grinder or blender.
7. Remove the skin from the eggplants. Use a fork, whisker or a potato masher to break up bigger bits until you get a paste-like consistency (you can use a blender which will give you a much smoother finish).
8. Add all other ingredients and stir thoroughly.
9. Check the seasoning and add more salt if necessary. Eggplants can absorb a lot of seasoning, and you don't want to end up with a bland baba ganoush.
10. Transfer to a serving dish, drizzle with some olive oil and garnish with parsley. 

Baba ganoush is traditionally a dip for pita bread, but you can use any other bread or vegetables (like avocado chunks, carrot or celery stick) as well.

For the carnivores amongst us, it is also a delicious to accompanist to grilled meat or fish. 

Enjoy the dish and happy cooking.