Step 1

Wrap each eggplant with foil and place directly on a gas stove over medium heat. Rotate it frequently using tongs and roast for 15-20 minutes. Check with a knife for doneness. It should be soft all the way through.

Step 2

Let eggplants cool before unwrapping. Then peel and remove the seeds if they are hard. Place the eggplant into a mesh strainer to get rid of excess liquid. Press if with a spoon to speed up the process.

Step 3

Now transfer the eggplant into a mixing bowl and mash it well with a fork. Add pressed garlic, lemon juice, tahini, cumin and salt. Mix well to incorporate. Taste for seasoning and adjust if needed.

Step 4

Serve baba ganoush with generous swirl of extra virgin olive oil, fresh parsley, homemade pita bread and veggies of your choice.