For the best flavor and most authentic recipe, we want to impart a smoky flavor to the eggplant whole, preferably on an open flame, hot coals, over a gas stove or over a gas burner, leaving charred skin and smoky taste inside the flesh of the eggplant. To do this, take a fork or small knife and poke holes all around the skin of the eggplants. This allows the smoke flavor to enter inside the eggplant flesh. Do this only until you have lightly charred eggplant.
Wrap the eggplants in aluminum foil, place eggplants on a baking sheet, and put them into the oven to continue cooking the roasted eggplant until it is soft to the touch. The timing will depend on the size of the eggplants. Remove and allow to cool while still wrapped. This step can be done in advance and left out room temperature until you are ready to make the dip.
In a food processor or blender, scoop out the roasted cooked eggplant flesh and place in the machine, adding the remaining ingredients, except herbs for garnish. Puree until you have a creamy dip. Serve in a serving platter or bowl with fresh herbs scattered across the top, or store in an airtight container in the fridge until ready to serve.
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Notes
Baba ganoush flavor is elevated when the eggplant can be charred or smoked on a grill or open fire.