Place <quantity>1</quantity> large eggplant on the stovetop over high heat and char on all sides until blistered. Transfer to a deep container

Place <quantity>2</quantity> large scarlet eggplants on the stovetop over high heat and toast on all sides until blistered. Transfer to the container

Cover the vegetables for 10m to easily loosen the skin

Peel the eggplant and scarlet eggplant with a spoon, removing only the charred parts

Trim the tops and place in a food processor

Add the juice of <quantity>½</quantity> lime and <quantity>1<unit>tbsp</unit></quantity> of tahini

Add salt and black pepper powder to taste and beat until smooth

Add <quantity>¼<unit>cup</unit></quantity> of extra virgin olive oil while beating until you get a fluffy and creamy paste

Serve on a plate and top with extra virgin olive oil and chopped scallions to taste. The baba ganoush with scarlet egplant is ready

Grab you chips or crackers and dig in!