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Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.)
Remove from oven and let cool.
Taste, and season with additional salt and lemon juice, if necessary. Serve drizzle with olive oil, perhaps some herbs or vegetables to garnish and serve with crackers, sliced baguette, or toasted pita chips for dipping.