Preparation

• Preheat the oven to 450°F with a rack in the upper third of the oven. Line a large baking sheet with parchment paper. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them cut-side down in the prepared pan.
• Roast the eggplant until the interior is very tender and the skin is collapsing, about 35 to 40 minutes. Let cool a few minutes, then scoop out the flesh from the skin.
• Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Let it rest to remove moisture, shaking the strainer if needed.
• Discard all drippings, then add the eggplant flesh to the bowl. Stir in garlic and lemon juice until eggplant breaks down. Add tahini and slowly drizzle in the olive oil while stirring until creamy.
• Stir in parsley, salt, and cumin. Adjust seasoning with more salt or lemon juice as desired.
• Transfer baba ganoush to a serving bowl, drizzle with olive oil, and sprinkle with parsley and smoked paprika. Serve with pita, carrot sticks, or other accompaniments.