Baba Ganoush Israeli Style

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1. 1Step 1: Turn on the oven to 350 F. If you are going to use barbecue, this process will be faster. In the oven takes 45 minutes to one hour, at the barbecue will be 15-20 minutes.
2. 2Step 2: For oven directions, get a tray, cut each eggplant in half, remove the endings and place facing white part up. Sprinkle Himalayan salt on each side and ground pepper with the chipotle powder and the Provence herbs.
3. 3Step 3: Turn the black side of the eggplants and sprinkle salt and pepper only, then drizzle olive oil on both sides of the eggplant.
4. 4Step 4: Place the eggplants with the white part facing down on parchment paper, it will stay that way, do not turn.
5. 5Step 5: Get the garlic head, with a sharp knife cut the top of the garlic head. Get a 20x20 cm long aluminum foil and place the garlic head in the center using the shining part. Make sure you make a basket with the foil and add 1 tablespoon of extra virgin olive oil on top of the garlic, some salt and pepper with Provence herbs. Close the basket.
6. 6Step 6: Transfer the basket to the tray and place in the oven for 45 minutes. If you are going to use barbecue, make sure you do the same process, including the basket garlic, but the time will be less. You will need to turn the eggplant after 10 minutes, then another 10 minutes the black side.
7. 7Step 7: Once it is ready, remove the eggplants and garlic from the barbecue or the tray from the oven. Let cool down a bit and cut the eggplant in squares. Separate.
8. 8Step 8: Get the food processor or the blender and add the eggplant, then squeeze that garlic basket with the oil. Add all the other ingredients: tahini from light seeds, almond hazelnut butter, lemon squeezed, salt, 3/4 cup extra virgin olive oil, cumin and salt.
9. 9Step 9: Blend for 1-2 minutes with the skin of eggplant. Some people don't like darker baba ganoush but I do. If you think it is too thick mixture, just add a bit more of olive oil. Taste if it needs more salt.
10. 10Step 10: Transfer the baba ganoush to a container with lid and cover with extra virgin olive oil and za'atar. That is to avoid drying up the top. Every time you consume it, add olive oil before you put it back in the fridge. Always cover it and you must finish eating before 7 days. After that you will need to make a fresh one. Freezing it does not work very well, it loses the freshness and the texture will be weird.
11. 11Step 11: Eat with fresh pita, naan, fresh bread or cracker.