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["Every eggplant should be pierced before roasting. if not, it will be exploded and will get really messy.
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Taking a fork or a toothpick and piercing each eggplant, then roasting will be very easy mission. Set the eggplants directly on the flame, grill, or grate.
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The eggplant will start to crack and give off juices; it should become an ashy grayblack.
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Turn it as it cooks.
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When the eggplant is charred gray and very soft all the way through (check with the toothpick, should be very smoothly), transfer it to a plate to cool.", "Slice off the top of the cooled eggplant, and then cut it in half lengthwise. Use a spoon to carefully remove all the pulp, but avoid any bits of blackened skin.
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Use a filter to get rid of all the juices from the eggplant.", "Put in a mixer the eggplant's pupl with all the ingredients, mix it for 1-2 minute.
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really important not too much, it should be with a fork, stir the eggplant to break up large pieces and add the rest of the ingredients.
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Taste as you mix and adjust seasoning.
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Turn the 'baba ghanouj' into a bowl and chill before serving.", "Tip:
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1. The best way is to store it in an airtight container in the Refrigerator up to one week.
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I am using for many years a set of containers, that keep the food fresh and safe. It is Leakproof and good for using in the Microwave."]
