1. Cut off the stem ends of the Eggplants and prick the Eggplants all over with a fork.
  2. Place them directly on an oven rack and let them roast until they are sagging, wrinkled, crumpled, and totally soft.
  3. Remove them gingerly from the oven and wait until they are cool enough to handle.
  4. Scoop out their insides and squeeze out the water (this removes the bitterness). Mash well.
  5. Combine with all other ingredients except the olive oil.
  6. Chill the ganouj completely and drizzle the oil over the top just before serving.
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