Baba Ghanoush 2.0
Preheat the oven to 450 degrees. Halve the eggplants lengthwise and brush the cut sides with olive oil. Place them on parchment paper in a pan with the halved sides down. Place on rack in upper third of the oven.
Roast the eggplant until the interior is very tender and the skin is collapsing, about 35-40 minutes. Set the eggplant aside to cool for a few minutes. Flip the eggplants and scoop out the flesh with a large spoon. Discard the skin.
Place a mesh strainer over a mixing bowl and transfer the flesh to the strainer. Pick out any bits of eggplant skin and discard. You want to remove as much moisture from the eggplant, so let it rest for a few minutes and stir to release more moisture.
Discard all the eggplant drippings, empty and wipe out the bowl, and dump the eggplant from the strainer into the bowl. Add the garlic and lemon juice and stir vigorously with a fork until eggplant breaks down. Add the tahini to the bowl and stir until incorporated. Slowly drizzle in the olive oil while stirring. Continue stirring until the mixture is pale and creamy. Break up any particularly long strings of eggplant with your fork.
Stir in the parsley, salt and cumin. Add salt and season to taste. Add more lemon juice if you’d like a more tart flavor.
Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle parsley and smoked paprika. Serving suggestions: warmed pita wedges, carrot sticks, bell pepper strips, cucumber slices, on sandwiches, etc.
2 pounds eggplants (about 2 small-to-medium eggplants)
2 cloves of garlic, pressed or minced
2 tablespoons lemon juice
¼ cup tahini
⅓ cup extra-virgin olive oil, plus more for brushing the eggplant
2 tablespoons chopped parsley, plus extra for garnish
¾ teaspoon salt, to taste
¼ teaspoon ground cumin
Pinch of smoked paprika, for garnish