Wash the eggplants thoroughly.

Grill them either in the oven or directly over an open flame for a more intense smoky taste.

Cut the eggplants in half.

Brush with olive oil and place them cut-side down under the broiler.

Roasting this way helps caramelize the flesh, enhancing the flavor.

Once the eggplants are tender, remove them from the heat.

Immediately place them in a sealed bag or cover them with a bowl to let them steam—this makes peeling easier.

Once cool, peel off the charred skin completely, leaving only the soft, roasted flesh.

Use a fork to mash the eggplant thoroughly.

Add: tahini, lemon juice, minced garlic cloves, Salt and black pepper to taste.

Stir everything well with a fork until fully combined.

Transfer the baba ghanoush to a serving dish.

Drizzle generously with extra virgin olive oil for a glossy finish.

Optionally, garnish with fresh parsley, pomegranate seeds, or a sprinkle of smoked paprika for extra flavor.