Serve by spreading the babaganoush in a large bowl, garnishing it with some fresh black olives and a bit of thyme and slathering everything up with some fresh bread. Babaganoush also makes an excellent spread for wraps.
Most traditional recipes call for cooking the eggplant in a hot oven, grill or in a hot pan. The eggplant is often left whole while cooking, then peeled once the flesh inside has softened and the entire eggplant collapses. However, there is simply too much of the flesh (and taste) left on the peel which is discarded. So we found an alternative that left the peel mostly intact.
Image credit: Jack McNulty 2015