Smoky Roasted Baba Ganoush

Prepare the Oven or Broiler

Set your oven to broil on high, or position a rack about 6 inches from the broiler element.

Prepare the Eggplants

Line a baking sheet with aluminum foil.

Pierce each eggplant all over with a fork about 10 to 12 times to allow steam to escape.

Place the eggplants on the prepared baking sheet.

Char the Eggplants

Broil the eggplants for 25 to 30 minutes, turning with tongs every 8 to 10 minutes, until the skin is deeply charred and collapsed all over.

Cool and Drain

Remove the eggplants from the oven and let them cool on the baking sheet for 10 minutes.

Once cool enough to handle, slice each eggplant in half lengthwise with a knife.

Use a large spoon to scoop the soft flesh away from the charred skin and transfer it to a colander.

Let the eggplant flesh drain in the colander for 5 minutes to remove excess liquid.

Mix the Dip

Transfer the drained eggplant flesh to a medium mixing bowl.

Add the tahini, minced garlic, and lemon juice to the bowl.

Add the olive oil, cumin, smoked paprika, salt, and black pepper.

Mash and stir everything together with a fork until you reach a slightly chunky, rustic texture — do not over-blend.

Taste and Adjust

Taste the baba ganoush and adjust salt or lemon juice as needed.

Serve

Spread the baba ganoush into a shallow serving bowl, using the back of a spoon to create swirls on the surface.

Drizzle generously with extra-virgin olive oil.

Scatter the chopped parsley and sumac over the top.

Serve immediately at room temperature with pita or fresh vegetables.