2.Pierce eggplants all over with a fork or skewer; place on an oiled oven tray. Bake for 1 hour or until soft. Stand for 15 minutes, then peel eggplants. Discard skins; chop flesh coarsely.
3.Blend or process eggplant with tahini, juice, garlic and salt until combined. Spoon into a bowl; sprinkle with parsley. Keep baba ghanoush refrigerated if not serving immediately.
how to use Serve as a dip or sandwich spread, or with grilled fish or red meat.
Serve baba ghanoush topped with fresh pomegranate seeds; or for a minted version, blend with 2 tablespoons fresh mint leaves and 2 tablespoons greek-style yoghurt, and pomegranate seeds, too.