Baba ganoush is an easy thing to make and quite wonderful to eat with its smoky accents. Black tahini and garnish of pine nuts and parsley gives this simple dip a dramatic makeover. The key is to heavily char the eggplants, and the best way is over a naked flame. Stove-top burners are ideal, but make sure your exhaust fan is working well, otherwise your smoke detector is likely to go off. You can use the barbecue, but you don't get the same result unless you're using coals.