Baba Ganoush

Ingredients

• 900 Gram Globe eggplants - 900 (g)
• 0.33 Cup Tahini - 1/3 (cup)
• 3 Tablespoon Fresh lemon juice - 3 (tablespoons)
• 2 Count Garlic cloves, minced - 2 (count), minced
• 3 Tablespoon Extra-virgin olive oil - 3 (tablespoons), Use 2 tablespoons in the dip and the remaining 1 tablespoon for drizzling.
• 0.25 Cup Flat-leaf parsley, finely chopped - 1/4 (cup), finely chopped
• 0.75 Teaspoon Fine sea salt - 3/4 (teaspoon)
• 0.5 Teaspoon Ground cumin - 1/2 (teaspoon)
• 0.25 Teaspoon Smoked paprika - 1/4 (teaspoon)

Instructions

1. Preheat and prepare the pan

   1. Heat the oven to 450°F (230°C). Line a rimmed baking sheet with aluminum foil.

2. Prick the eggplants

   2. Prick the eggplants several times with a fork and place them on the prepared baking sheet.

3. Roast and char

   3. Roast for 40 to 45 minutes, turning once, until the eggplants are very soft and collapsed. Broil for the last 3 to 5 minutes to char the skins, watching closely.

4. Scoop the flesh

   4. Let the eggplants cool for 10 minutes. Split them open, scoop the flesh into a fine-mesh strainer, and discard the skins.

5. Drain the eggplant

   5. Let the eggplant flesh drain for 10 minutes, then transfer it to a medium mixing bowl.

6. Mash

   6. Mash the eggplant with a fork until mostly smooth with a little texture.

7. Season and mix

   7. Stir in the tahini, lemon juice, garlic, 2 tablespoons olive oil, salt, cumin, and smoked paprika until creamy.

8. Finish and serve

   8. Spoon the baba ganoush into a serving bowl. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with parsley.