Baba ganoush – Frisky Cookbook

2 pounds Italian eggplants (about 2small-to-medium eggplants*)
2 medium cloves of garlic, pressed or minced
2 tablespoons lemon juice, more if necessary
¼ cup tahini
⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
¾ teaspoon salt, to taste
¼ teaspoon ground cumin
Pinch of smoked paprika, for garnish
Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.

Preheat the oven to 450 degrees Fahrenheit with a rack in the upper third of the oven. Prepare a large, rimmed baking. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the halved sides down.
Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 30 to 40 minutes (this might take longer if you are using 1 large eggplant). Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.
Optionally leave the eggplant flesh to drain in a strainer. Smaller eggplants tend to lose moisture quicker and may not need straining.
Add the garlic and lemon juice to the eggplant and stir vigorously with a fork until eggplant breaks down. Add the tahini to the bowl and stir until it’s incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any particularly long strings of eggplant.
Stir in the parsley, salt and cumin. Season to taste with more salt (I usually add another ¼ teaspoon) and 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 on top. Serve with accompaniments of your choice. It’s also great on sandwiches!