Place the eggplants directly on the BBQ grates and close the lid.

Grill the eggplants for about 20-30 minutes, turning them occasionally, until the skin is charred, and the flesh becomes soft and tender. The exact grilling time may vary depending on the size and heat of your BBQ.

Once the eggplants are fully grilled, remove them from the BBQ and let them cool for a few minutes.

When the eggplants are cool enough to handle, cut off the stems and peel away the charred skin.

Chop eggplant flesh into small pieces.

Place the grilled eggplant flesh in a strainer and sprinkle with salt. This will drain any excess liquid. Push eggplant flesh against the strainer to make sure the liquid is out.

Transfer grilled eggplant to a clean bowl and add lemon juice, minced garlic, olive oil and tahini.

Mash ingredients together with a fork until you achieve a smooth and creamy consistency. You can adjust the seasonings to taste with salt and pepper.

Transfer the Baba Ganoush to a serving dish and sprinkle with pomegranate seeds and fresh chopped parsley for a burst of colour, flavour and freshness.

Serve your Grilled Baba Ganoush with warm pita bread, fresh veggies, or as a dip for your favourite grilled meats.