Instructions:

• Preheat your oven to 400°F (200°C). Slice the eggplants in half lengthwise and place them cut side down on a roasting pan. Roast for about 30-40 minutes or until the skin is charred and the flesh is tender. Allow them to cool slightly before scooping out the insides.
• If you prefer roasted garlic, wrap the cloves in foil and place them in the oven alongside the eggplants for the last 20 minutes of roasting. This will give them a soft, sweet flavor.
• In your blender or food processor, add the roasted eggplant flesh, tahini, roasted garlic (or raw garlic if you prefer), lemon juice, cumin, salt, and cayenne pepper.
• Blend the mixture until smooth and creamy. If it’s too thick, you can add a little water or extra olive oil to achieve your desired consistency.
• Taste your Baba Ganoush and adjust the seasoning as needed. You might want more salt, lemon juice, or even a pinch more cayenne for heat.
• Transfer the Baba Ganoush to a serving bowl. Drizzle with extra virgin olive oil and garnish with fresh parsley and a sprinkle of paprika or smoked paprika if desired.