Cooking the eggplants over an open flame produces the best tasting baba ganoush, in my humble opinion.

Alternatively, you can bake the eggplants under the broiler in your oven.

Recipe yields about 6 cups of baba ganoush (plenty to share).

Wash the eggplants and pat them dry. Place them over your fire, grill, or in the oven under the broiler. As the skins start to blister and burn, rotate them until all the sides are fully blackened. By this time the eggplants should be getting tender and releasing steam. Place them in a big bowl and cover the bowl with a plate or lid trapping the steam inside.

In a mixing bowl whisk together the tahini paste, lemon juice, salt, and water. The mixture will thicken into a beautiful sauce. Set it aside.

When the eggplants are cool enough to touch remove them from the bowl to your cutting board. Peel the eggplants carefully, removing all the burnt skin.

When the eggplants are fully peeled use a sharp knife to mince it into small pieces. Run your knife through each eggplant in multiple directions.

Add the chopped eggplant and the ¼ cup olive oil to the tahini sauce and stir it well.

Mince the garlic and add it to the eggplant. Finely chop the chives and add them, then stir the mixture well. Chill until service.

To serve the baba ganoush, fill a bowl with the dip and garnish it with the remaining olive oil, paprika, and some fresh chives.