Preparation

• Preheat the oven to 450 degrees Fahrenheit with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. 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 35 to 40 minutes. 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.
• Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Pick out any stray bits of eggplant skin and discard. Let the eggplant rest for a few minutes and shake/stir to release some moisture.
• Discard all of the eggplant drippings, drain and wipe out the bowl, and dump the eggplant into the bowl. Add the garlic and lemon juice to the eggplant and stir vigorously with a fork until eggplant breaks down. Add the tahini and stir until incorporated, then slowly drizzle in the olive oil while stirring. Continue until the mixture is pale and creamy.
• Stir in the parsley, salt and cumin. Season to taste with more salt and 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. Sprinkle parsley and smoked paprika on top and serve with accompaniments.