Grill the eggplants: Prick the eggplants with a fork or a knife and grill for about 30 minutes until very soft and charred outside. Turn them with tongs every 5-10 minutes.

Alternatively you can cook them on your gas stove directly over the flame but it will get messy (some aluminum foil under the grates helps with the cleanup). Another solution is to place them on a pan and broil them in the oven until very soft (this can take 40-50 minutes). Turn them halfway through for better results.

Take the flesh. Let the eggplants cool enough to handle, cut them in half lengthwise and scoop out the flesh with a spoon. Place the flesh on a kitchen towel or cheesecloth, wrap it and squeeze to drain most of the liquid.

Make the baba ganoush. Transfer all of the ingredients to the bowl of your food processor and process until smooth. Taste and adjust the seasoning.

Chill. Transfer to an airtight bowl and store in the fridge until cold, about 2-3 hours or overnight. Taste again and add more salt, lemon juice, garlic, spices or tahini if you think it is needed. Serve.