I serve Baba Ganoush with other spreads, salads, olives & breads.
Also: Sometimes I forego baking the Eggplant and opt for charring it over and open flame. It make sure the skin is charred on all sizes & let sit before scooping out the inside flesh from the skin. Sometimes I place the hot, charred Eggplants in a bowl & let sit, covered with cling film, for about 1/2 hour before scooping into them. Other times I just cut the charred Eggplant in half & scoop out the flesh.