*EGGPLANT SELECTION: Large eggplants tend to contain more seeds, which can produce a bothersome texture. So, it’s better to use 2 small eggplants that weigh about 2 pounds total, rather than 1 large. Choose eggplants that are shiny and smooth (no mushy parts), and feel heavy for their size. Turn your eggplant into baba ganoush promptly, since overripe eggplant tastes more bitter.
STORAGE SUGGESTIONS: Leftover baba ganoush can be stored in an airtight container in the refrigerator for about 4 days (I think it’s best served fresh, but some say it tastes better after a day or two). I like to let my leftover baba ganoush warm to room temperature before serving, but others prefer it chilled, so I’ll leave this up to you.
FOR A LIGHTER DIP: You can reduce the olive oil to as little as 2 to 3 tablespoons. Your dip won’t be as rich and creamy, but it will still be very good!
FOR SERVING SUGGESTIONS: Warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.