Instructions

• Preheat the oven to 450°F (232°C).
• Use a sharp knife to poke a few holes in each of the 2 medium eggplants so steam can escape while roasting.
• Place the eggplants on a foil-lined baking sheet and roast on the middle rack for about 30 minutes, turning once halfway through, until the skin is blistered and the flesh is very soft.
• Remove the baking sheet from the oven and let the eggplants cool until they are easy to handle (10–15 minutes).
• Cut each eggplant in half lengthwise. Use a spoon to scoop the flesh into a bowl, discarding the skins and any large seeds.
• Transfer the scooped eggplant flesh to a blender jar. Add 3 tablespoons tahini, 2 cloves garlic (pressed), the juice of 1 lemon, and 1 teaspoon kosher salt.
• Process until smooth, stopping to scrape down the sides as needed. Taste and adjust seasoning with a little more salt if desired.
• Spoon the baba ganoush into a serving bowl, make a shallow swirl with the back of the spoon, then drizzle 1 teaspoon extra virgin olive oil over the top.
• Garnish with a sprinkle of paprika and chopped fresh mint, parsley, or cilantro as preferred.