Set the grill to its highest setting. Prick the whole aubergines with a knife a few times then place on a baking tray
Place under the grill for about 30 minutes, turning halfway through (you might need more or less time depending on size of aubergines). The aubergines should be soft and collapsing with charred skins
Set the aubergine to one side to cool, when ready, cut open the skin.
Scoop out the flesh, be careful as hot steam might still come out. I like to hold the stalk end with an oven mitt or clean tea towel over a bowl, then slice down the middle of the aubergine, then while still holding it use a spoon and gravity to get everything out – and keep all the delicious juice too. You should be left with a dry charred skin, while everything else makes it into the bowl.
You should be left with only a thin, charred skin, which you can compost.
Add the tahini paste, olive oil, lemon juice, minced garlic, salt and pepper to the bowl.
Mix well with a fork to mix, which should also up the aubergine. Give it a taste and add more lemon, olive oil or tahini to your liking. Remember you can always add but never take away!
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Allow to cool in the fridge. As it cools the baba ganoush will thicken a little. Transfer to a serving dish.
Serve with a drizzle of olive oil and sprinkle of chopped parsley.
[could also be done in a food processor for a smoother finish, note on tahini the darker the colour the stronger the taste so if you can only get brown tahini use half as much as it can easily over power]
If you like, this baba ganoush could also be made in a food processor for a smoother finish.A note on tahini: the darker the colour the stronger the taste so if you can only get brown tahini use half as much as it can easily overpower. You can always add but you can't take away.