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Preheat the oven to 400 degrees. While the oven is heating up, slice the eggplant in half lengthwise, coat with a little bit of olive oil so they don't stick to the baking tray, and place cut side down.
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Place in the oven and allow to roast for approximately 30 minutes, or until the skin pierces easily and the inner eggplant is fork tender. Remove from the oven and allow to cool briefly.
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Scoop the flesh of the eggplant away from the skin, discarding the skin.
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Combine the eggplant innards (yum), tahini, grated garlic cloves, lemon juice, sea salt and red pepper flakes in a food processor and blend until smooth. Transfer to your serving bowl.
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Run a spoon through the baba ganoush a few times to create some lovely looking areas for the garnishes to trickle and fall upon.
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Garnish with your choice of dried barberries, parsley, mint, pomegranates, olive oil or additional red pepper flakes.