OPTION 1: GAS STOVE OR GRILL (best smoky flavor)Pierce the eggplant with a fork, then place it on an open flame or a hot grill - we use our gas stove - and cook it until soft and charred on all sides. Turn eggplant often.
Scrape skin off with a paring knife and add the flesh to a food processor.
OPTION 2: BROIL IN THE OVENTurn on the oven with the broiling function (grill/heat from the top) and set it to max temperature.If your oven doesn't have a broiler, then set it to 430°F or 220°C.
Cut eggplants in half, score their flesh with a knife, season with olive oil, salt, and pepper.Arrange the eggplants cut side down on a baking tray and broil or bake them for 40 to 50 minutes, until tender.Scoop the flesh out with a spoon, and transfer it into a food processor.
OPTION 3: AIR FRYERCut eggplants in half, score their flesh with a knife, season with olive oil, salt, and pepper, and arrange them cut side down in an air fryer basket.Cook them at 400°F or 200°C for about 20 minutes or until tender.Scoop the flesh out with a spoon and add it to a food processor.
BLEND THE INGREDIENTS
Add 5 tablespoons tahini, ½ clove garlic3 tablespoons lemon juice, and 1 teaspoon salt to the food processor with the eggplant.Pulse a few times until you reach your desired consistency.
Baba ganoush should be creamy, with some texture, and not completely smooth. Taste and adjust for salt and lemon juice.
Spread mixture on a plate, and garnish with choppedparsley and mint, a generous drizzle of extra virgin olive oil, and optionally smoked paprika.