Baba Ganoush (Smoky Roasted Eggplant Dip)

Preheat your oven to 425°F (220°C). Prick the eggplants a few times with a fork to allow steam to escape during roasting. Place them whole on a parchment-lined baking tray. Roast for about 40–45 minutes, flipping them halfway through. The skin should blister and collapse, and the insides should feel soft when gently pressed. Remove from the oven and let them cool for 10–15 minutes so they’re easier to handle.

Once cooled, slice each eggplant open lengthwise and scoop out the soft flesh with a spoon. Avoid including any of the charred skin, as it can make the dip bitter. Place the eggplant flesh into a sieve or colander and let it drain for about 10 minutes to remove excess moisture. Press gently to squeeze out any remaining liquid — this helps make the dip creamy, not watery.

Transfer the drained eggplant to a mixing bowl. Add the tahini, lemon juice, minced garlic, salt, and 2 tablespoons of olive oil. Using a fork or a potato masher, mash everything together until you reach a creamy consistency. You can also pulse it in a food processor if you prefer it smoother. Taste and adjust the seasoning — add more salt or lemon if needed.

Transfer the baba ganoush to a serving bowl and smooth the top with the back of a spoon. Drizzle with olive oil and sprinkle with smoked paprika and chopped parsley for a pop of color and flavor. Serve at room temperature or chilled, alongside warm pita bread, vegetable sticks, or crackers.