Ingredients:1 kilo large eggplant
2 cloves garlic
1 teaspoon salt or to taste
Place the eggplants on the grill over the fire, and rotate until skin is charred. Leave to cool slightly, then open with a knife and scoop out the eggplant using a spoon. Place eggplant in a bowl and add the crushed garlic and salt. Stir well and pour in a dish and garnish with chopped parsley or sour pomegranate (when in season), and finally pour extra virgin olive oil.
Baba Gannouj dip is eaten with pita bread.