1. First, decide which method you are going to use to cook your eggplant.  See the options below.  You should end up with about 1 1/2 cups of cooked eggplant.
2. Once the eggplant is cooked make sure to place it on a colander with a bowl underneath to drain any excess moisture. Don't skip this step.
3. Place the cooked eggplant in a bowl. Add tahini, lemon juice, salt, and garlic, if using.
4. Mix well with a fork until all the ingredients are well combined.
5. Refrigerate until ready to use.  
6. Before serving drizzle extra virgin olive oil on the baba ganoush and garnish with sumac, parsley, pinenuts or cumin. 

How to Roast eggplant for baba ganoush

1. 1. Preheat the oven to 400F. Line a baking sheet with parchment paper. Slice the eggplant in half lengthwise.
   2. Score the flesh in a diamond pattern, without poking the skin. Brush 1 teaspoon of the oil on each eggplant half and place them cut side down on the parchment paper.
   3. Bake for 30 minutes, or until the eggplant is tender.  Let cool for about 20 minutes or until it can be easily handled
   4. Place eggplant in a colander, with a bowl underneath, and let it sit for 20 minutes to drain any excess liquid.

How to Broil Eggplant for Babaganoush

1. 1. Preheat oven to broil or 550ºF.  Pierce the eggplant on all sides with a knife about 20-30 times (depending on the size) and place it on the baking sheet. If you line the baking sheet with parchment it may catch on fire, so place the eggplant straight on the baking sheet.
   2. Broil for 30 minutes on each side. Remove eggplant from the oven and let it sit until cool enough to handle, about 20 minutes.
   3. Cut in half and with the help of a spoon, scoop out all the flesh trying to avoid as many seeds as you can. Discard the skin.
   4. Place eggplant in a colander, with a bowl underneath, and let it sit for 20 minutes to drain any excess liquid.

How to grill eggplant for baba ganoush

1. 1. Turn on your grill to the hottest temperature. I happen to have a small searing grill on my grill.
   2. Place the eggplant on the grill and let it cook undisturbed for at least 20 minutes per side or until the eggplant skin is charred and the eggplant is tender when you squeeze it with tongs. If the skin starts to burst and peel apart from the flesh of the eggplant, get the eggplant out of the grill.
   3. Place the eggplant in a plate or bowl until it is cool and safe enough to handle.
   4. Carefully remove all the charred skin, you may even do it under running water
   5. Using a spoon or your hands scoop all the eggplant flesh trying to avoid as many seeds as you can and trying not to get the black charred skin on the eggplant flesh.
   6. Place eggplant in a colander, with a bowl underneath, and let it sit for 20 minutes to drain any excess liquid.

How to cook eggplant in an open flame for babaganoush

1. You can only use this method if you have a gas stove.  We highly recommend you turn on your range hood to extract the fumes from burning the eggplant's skin
2. Turn on your burner to medium-high and place eggplant one at a time right on the open flame, turning it as the skin becomes charred. 
3. Place the eggplant in a plate or bowl until it is cool and safe enough to handle.
4. Cut the eggplant in half vertically, without cutting it all the way through and expose the flesh. 
5. Using a spoon or your hands scoop all the eggplant flesh trying to avoid as many seeds as you can and trying not to get the black charred skin on the eggplant flesh.
6. Place eggplant in a colander, with a bowl underneath, and let it sit for 20 minutes to drain any excess liquid.