Preheat your Tawa to medium-high heat. Pierce the eggplants a few times with a fork or knife. Place the eggplants on your Tawa and let them cook for few minutes, turning halfway through.

Set the cooked eggplants on a rimmed bowl and leave them until they are cool enough to handle. Pour the juice that collects on the plate into a bowl then peel the eggplants and discard the skin.

Place the creamy insides into your food processor and add the tahini, lemon juice, garlic, and 1 teaspoon of salt and process until smooth.

For the best flavor, let the baba ganoush rest in your fridge for at least 2 hours before serving then top with any or all of the optional toppings.