Baba Ghanoush

Preheat oven to 425. Halve the eggplants lengthwise and put cut-side up on a baking sheet. Sprinkle with salt and allow moisture to “sweat” for 15-20 min. Blot off moisture with a clean paper towel and discard.

Line a rimmed baking sheet with parchment paper, brush the cut sides lightly with olive oil. Place them cut side down on the baking sheet.

Put garlic cloves (with skin on) into a foil packet and drizzle with olive oil. Close packet and place on the baking sheet with the eggplant. The garlic will roast at the same time.

Roast the eggplant until the interior is totally tender and the skin begins to collapse – about 45 minutes or longer. Remove from oven and allow to cool for a few minutes.

Turn the eggplants over and scoop out the flesh and put it into a mesh strainer over a mixing bowl. Discard the skins.

Allow the eggplant to rest over the bowl, draining off as much liquid as possible. Shake or stir the eggplant in the strainer to release even more moisture. Another option is to put the eggplant into a salad spinner and spin off any remaining moisture.

Put the eggplant into the bowl of your food processor. Remove skins and add the roasted garlic to the bowl along with the lemon juice. tahini, olive oil, paprika, cumin, and salt. Pulse until a smooth, uniform texture is achieved.

Stir in parsley and taste to see if more salt or lemon juice is needed.

Transfer to a serving bowl, top with a bit of fresh parsley, a drizzle of olive oil, and a sprinkle of smoked paprika. Optional dippers include fresh veggies or pita bread.