Roast your eggplant whole on an open flame for 15-20 min. or until charred on the outside and soft on the inside*. Set aside to cool for a few minutes, then remove the skin.

Using a fork, mash up your eggplant until you’re left with a chunky consistency, add your tahini, lemon, garlic and salt, and mix until well incorporated. (note, you can also throw all the ingredients in a food processor and pulse, but using a fork is the more authentic way of preparing it). If it’s too thick you can add a few tbsp of water.

Optional to crisp pita bread – cut pita bread into small triangles, separate joined pieces, toast in the oven until crispy. 

Remove babaghanoush from fridge, spread on a plate, drizzle olive oil and style as desired, dip, and enjoy! 

* If you do not want to cook on an open flame, you may cook the eggplant in the oven on the broil setting.