Cooking Mode: Baba Ganoush

Step 1 of 5

Prick whole eggplants with a fork and roast directly over an open flame or in a hot oven until skin is charred and flesh is completely soft.

Step 2 of 5

Scoop out warm smoky eggplant flesh into a bowl, discarding blackened skins.

Step 3 of 5

Mash eggplant coarsely with a fork.

Step 4 of 5

Stir in tahini, garlic paste, lemon juice, salt, and 1 tbsp olive oil.

Step 5 of 5

Transfer to a shallow bowl, drizzle remaining olive oil on top, garnish with coriander, and serve with pita bread.