Baba Ganoush

Instructions

1. Preheat oven to 450°F (230°C). Line a baking sheet with aluminum foil or parchment paper.
2. Prick eggplants all over with a fork to prevent them from bursting. Place on the prepared baking sheet.
3. Roast eggplants for 45-60 minutes, turning occasionally, until the skin is charred and the eggplants are very soft when pierced with a knife.
4. Remove from oven and let cool until they can be handled. Cut eggplants in half lengthwise and scoop out the flesh, discarding the skin.
5. Place eggplant flesh in a fine mesh strainer over a bowl and let drain for about 15 minutes, pressing occasionally to remove excess liquid.
6. Transfer drained eggplant to a food processor. Add tahini, lemon juice, garlic, cumin, and salt. Process until smooth.
7. With the food processor running, drizzle in the olive oil until well incorporated.
8. Taste and adjust seasonings as needed, adding more salt or lemon juice if desired.
9. Transfer to a serving bowl. Drizzle with additional olive oil, sprinkle with parsley, smoked paprika, and pine nuts if using.