Cooking Mode: Baba Ganoush

Step 1 of 4

Roast whole eggplant directly over open flame for 15 minutes until skin chars and flesh softens completely.

Step 2 of 4

Peel charred skin, scoop out tender flesh, and drain excess moisture.

Step 3 of 4

Mash eggplant flesh with a fork and mix with tahini, garlic paste, lemon juice, salt, and 1 tbsp olive oil.

Step 4 of 4

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