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Growing up, I was never a fan of eggplant. There was just something about it that never appealed to me. But after acquiring a taste, and having it done right, I love it. It doesn't matter if it's roasted, grilled, deep-fried or braised. When cooked right, it goes from being spongy and tough to creamy and tender, which is why this edible fruit (often mistaken to be a vegetable) can be turned into a delicious dip.

If you love hummus, you have to try this smoky eggplant dip, Baba Ganoush. It's made by roasting a whole eggplant -- practically burning it, which gives the dip it's signature smoky flavor -- until it's completely tender and mixing the flesh with some aromatic ingredients to make an addictive creamy, smoky dip.

If you want a rustic eggplant dip, mix the ingredients well with a fork, if you want a more traditional creamy dip then blend the ingredients together with an immersion blender (hand-held blender) or in a blender. This dip is great on bread, warmed pitas, crostini or as a dip for vegetables.

Baba Ganoush

Serves 4

1 large eggplant (about 600g), cut in half lengthwise

Olive oil

2 tablespoons tahini paste

2 tablespoons lemon juice

1/2 teaspoon finely grated garlic

1/4 teaspoon salt

1/4 teaspoon ground cumin

1 tablespoon minced parsley

Adjust oven rack 4 to 5 inches below the broiler and heat broiler.

Brush the cut sides of the eggplant with olive oil. Set the eggplant cut-side down on a foil-lined baking sheet.

Broil until the eggplant halves are very wrinkled and very tender when pressed, about 40 minutes.

Using a big spoon and scrape the flesh from the eggplant into a colander, allowing it to sit for 3 minutes.

Blend or mix together roasted eggplant, tahini, lemon juice, garlic, salt and cumin.

Stir in fresh parsley and drizzle with a splash of olive oil.

Tasty Tips:

Have fun with this dip and make it your own! Try adding roasted garlic rather than raw. Mint rather than parsley. Add more lemon juice to give it more zing!

You can also grill the eggplants rather than roast them. Instead of slicing them lengthwise, leave them whole. Rotate over grill until the flesh is very tender, blackened and wrinkled. (Collapsing in on itself).

Tahini paste is ground sesame seed. You can find it in the international aisle at the grocery store. It's also used in hummus.

Try garnishing with pomegranate seeds.

I use foil in this recipe rather than parchment paper, because there's a chance that parchment paper will burn under the heat of a broiler.

Be sure to scrape every last bit of eggplant from the peel, the browned parts are what give the dip that deep smoky flavor.

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at http://www.karyosmond.com/.)