Prick eggplant all over with a fork or anything small and sharp and either bake at 450o F (230o C), for about 1 hour, until blackened and soft, conversely you can put it on the barbecue, and cook, turning once or twice or more, until charred and soft. BBQ gives a nice smoky flavour that is desired (we like it that way anyway)
Cut a slit down the length of the eggplant, scoop the mushy insides into a bowl and mash with a fork. Add all the rest of the ingredients, mixing well with a fork.
Spoon the baba ganoush into a bowl, drizzle a bit of olive oil on top, toasted pita that are cut up or put with tomato slices and lettuce in a sandwich or just eat by the spoonfuls!!