Babaganoush (Middle eastern eggplant dip)
Prick the eggplant with a fork 3-4 times. Place them in a baking dish with nothing else.
Bake or grill
Bake the eggplant at 220°C (425°F) until they are very soft.
You can also put them straight on the grill (no dish) and grill them until they are very soft, turning them every so often. They are even more delicious on the grill!
Let them cool for 15 minutes to be able to handle them without burning yourself.
Use a spoon to take out the eggplant meat and put it in a medium bowl. Use a fork to mash the eggplant. Add salt, lemon juice, tahini, and grated garlic. Mix well.
Serve with a drizzle of olive oil and chopped cilantro to taste. For a final touch, you can decorate with smoked paprika and sumac.