Roast, barbecue, grill or bake the eggplants over a live flame over a fire on a gas stovetop, a barbecue, or under an oven-grill or broiler until the eggplant skins are charred and the eggplants are soft to touch. Times will vary depending on the method used, but it could take anything from 15 minutes to 30 minutes.

Use tongs to transfer each eggplant to a plastic bag, tie up each bag, and leave them to rest so that the steam loosens the charred skin, making the eggplants easier to peel.

Allow the eggplants to cool enough so that you won’t burn your fingers, then peel off a section of skin and use a large tablespoon to scoop out the eggplant flesh, scraping the skin to remove as much flesh as possible, discarding any seeds. If the eggplant skin falls away so that this isn’t possible, simply peel off the entire skin.

If the liquid didn’t ooze out from the eggplants, transfer the eggplant flesh to a fine mesh colander and let them sit for 5 minutes or so to strain.

Transfer the strained eggplant flesh, tahini, lemon juice, minced garlic, and sea salt to a blender or food processor and blend for a few minutes until you have a thick and creamy baba ganoush. If it’s too dense, add a tablespoon of extra virgin olive oil and blend again. Taste and adjust the seasoning to your liking.

Spoon the baba ganoush into a serving bowl, drizzle on another tablespoon of extra virgin olive oil, garnish with finely diced tomato and a few sprigs of fresh coriander or parsley, and serve with slices of an Arabic flatbread or pita bread.