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Start grilling eggplants over an open fire on high heat (if grilling place it on an open fire on the grill). Cook until eggplants are charred and completely cooked through. It should take about 5 minutes to char. Turn eggplants around and cook evenly and remove with a cooking tong. After cooking, eggplants should be soft and tender, deflated and should be flakey enough to be easy to peel.
Transfer eggplants with tongs onto a flat surface and allow them to cool off before handling. Carefully peel the charred skin from eggplants. You will notice eggplant juices, remove and disregard extra juices that have been released from eggplants. Chop eggplants into small pieces and transfer them into a bowl.
Add tahini, salt, cumin lemon, garlic, and yogurt. Mix until well combined. Place into the fridge and allow this to chill for at least 30 minutes. This will allow it to firm up and form easily. Place raw, slivered almonds into a non-stick pan on medium heat and swivel in a circular motion consistently until roasted.
Place onto your serving platter, with the back of a spoon, spread dip in a circular motion until you form a round dome shape in the center and flat sides. Garnish with smoked paprika, Aleppo pepper, roasted slivered almonds, or pine nuts, and serve with crispy pita chips and enjoy!

If you don’t have a gas burner you can also grill on a barbeque grill or back on broil in the oven. Also, before roasting eggplants, lay a piece of foil to protect your stove.

*** Our Nutrition information is estimated, so please make sure to check your own calculation to fit your diet.

Keywords: eggplant dip, babaganoush, roasted eggplants, Baba ganouj, Muttabal, Salat Hatzilimis