If you like Lebanese food you will appreciate this recipe. I serve baba ghanouj on a flat plate, like an open soup plate, spread and then swirled with a spoon. I then sometimes add a splash of good-quality olive oil and some chopped parsley.
The tahini, lemon and garlic should not dominate but should meld into a rich, creamy, smoky whole. Tahini, a paste made from sesame seeds, lemon and garlic, is added gradually. Taste and stop adding when you have the flavour you like.