Baba Ghanouj

Preheat oven to 350°F.

Drizzle eggplants with a little bit of olive oil, then sprinkle with salt and pepper

Place eggplants cut-side down on a baking sheet and bake until soft and collapsed, about 45 to 60 minutes, depending on the size of your eggplants.

When cool enough to handle, scoop out the flesh of the eggplant and put it into the bowl of your food processor. Add tahini, garlic, lime juice, salt and pepper and process until smooth and creamy, about 30 seconds. Add parsley and pulse a few times until just incorporated.

You could serve your Baba Ghanouj immediately but ideally, you want to let it rest for a few hours in the fridge to allow flavors to meld and fully develop.

When ready to serve, transfer to a pretty bowl, sprinkle a few sesame seeds on top, drizzle with a little bit of olive oil and garnish with parsley. Serve with crudités or pieces of pita bread or your favorite crackers.

Leftovers will keep in the fridge for up to several days.