The simplest way to prepare the eggplants for this recipe is to oven roast them. Put the eggplants in a baking pan and leave them in a very hot oven at 220° C for about two hours, taking care to score at least one side, otherwise, they will not cook inside. If you seal them in a little foil packet, they can cook in just one hour.

Should you prefer to grill the eggplants on an open flame (it's a lot of work, but the flavour improves), proceed as follows: place the eggplants directly over the flame of the gas burner, turning occasionally with tongs, until completely tender and well charred on all sides.

When the eggplants are cooked, allow them to cool a bit, then scoop the pulp with the help of the spoon, and throw away the peel.

Put the chopped garlic, tahini, and lemon juice in a bowl, then stir in the eggplant pulp and mash everything together with a fork, or with a potato masher if you have one.

Babaganoush should not have a completely smooth, creamy consistency. What you want to achieve is a creamy, but not uniform consistency.

Adjust the consistency with some tasty olive oil and finally add salt to taste.

Serve the babaganoush with a little olive oil, parsley and a sprinkle of paprika, or directly into the inevitable pita, along with falafel, israeli salad and everything in between.