Fire Roasted Eggplant Dip - Baba Ghanoush

There are 2 ways to cook the eggplants. The first way, on the stovetop, is my favorite because it yields a much smokier-flavored baba ganoush.

For the stovetop method: Turn 2 burners up full-throttle. Place 1 eggplant on each burner and, using a pair of tongs, turn every 5 minutes or so, until the entire surface of eggplant is charred and crispy, about 15 minutes. Remove and cool

For the oven method: Heat the broiler to high and arrange a rack in the middle. Split eggplants lengthwise and place cut side up on a baking sheet. Drizzle 1 tablespoon of the olive oil evenly over eggplant and broil until well browned.

After about 15 to 20 minutes. Set aside until cool enough to handle. Carefully peel the charred skin off the eggplant. Discard the skin. Move the flesh onto your chopping board, slice off the stem and discard.

Using your knife, mince the flesh until almost smooth. Scoop out into a bowl. Add the remaining ingredients to the bowl. Use a fork to stir well, breaking up any stringy pieces of eggplant, until the mixture is smooth and creamy.

Adjust salt and pepper and you are ready to go.

Drizzle with olive oil and garnish with a pinch of smoked paprika before serving.