I have finally discovered the secret to making Baba Ganoush with an electric cooker. And now I'm going to reveal the secret:

Use a ridged grilling pan. (What in Italian is called "bistecchiera", i.e. steak pan).

The missing ingredient every time I'd previously tried making baba ganoush had been the slight charring, and I had despaired of ever managing to get it right on my electric cooker. The grilling pan solves this -- you don't want the aubergine completely charred, but the small amount of charring along the ridges will do just fine. Slice the aubergine into 1.5-2 cm thick pieces first, and turn while cooking.

Then put the aubergine in a blender with about 2 tbsp tahini, 2 tbsp lemon juice and 1-2 cloves garlic (to taste) per medium-sized aubergine, salt to taste, and blend until smooth. Voilà.

Edited on 14 May 2007 to add: Did I say salt to taste? Given the amount of lemon, taste before adding salt. I've found that my taste doesn't actually need added salt.