If you prefer your Baba Ganoush more smokey, leave it on the stove top for ten minutes or so, the less time you leave it on there the less smokey flavour you’ll get.
Around 5 minutes is enough for a less smokey taste.
3 medium-sized eggplants
1/2 cup (130g) tahini
1 1/4 teaspoons coarse salt
3 tablespoons freshly-squeezed lemon juice
3 cloves garlic, peeled and crushed
1/8 teaspoon chilli powder
1 tablespoon olive oil
a half bunch picked flat-leaf parsley or coriander
Preheat the oven to 190C.
Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars,
turn them until the eggplants are charred all over.
Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife
into them and meet no resistance.
Remove from oven and let cool.
Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.
Taste, and season with additional salt and lemon juice, if necessary.