Preheat your oven to 500°F (260°C) and ensure an oven rack is in the middle position. Line a baking sheet with parchment paper for easy cleanup.
Using a fork, prick each eggplant all over, spacing the pricks about 1½ inches (4 cm) apart. This helps to prevent them from bursting while roasting. Arrange the eggplants neatly on the baking sheet.
Roast the eggplants in the preheated oven until they are very soft and wrinkled, turning them every 15 minutes or so. This should take about 45 to 60 minutes. You’ll know they’re done when they feel soft to the touch.
Once roasted, let the eggplants cool on the baking sheet until they’re cool enough to handle. This makes it easier to scoop out the flesh.
Cut off the stem ends of the eggplants and then slit them open lengthwise, like a baked potato. This reveals the soft flesh inside.
Using a soup spoon, scoop out the soft flesh and transfer it to a fine sieve set in the sink or a large bowl. This will allow excess liquid to drain out and achieve the perfect consistency.
After transferring all the flesh to the sieve, pick out any stray bits of skin and discard them. Use the back of a soup spoon to press out as much liquid as possible. There will be quite a bit of liquid, so be thorough!
Now, transfer the strained eggplant flesh to the bowl of a food processor fitted with the steel blade. Add the freshly squeezed lemon juice, minced garlic, tahini, salt, pepper, cumin, smoked paprika, and olive oil.
Process the mixture until it has a coarse, choppy texture. This typically takes five to ten 1-second pulses. You want it to be well combined but still a little chunky.
Adjust the seasoning with more salt, pepper, and lemon juice if necessary. Taste it and make it your own!
Transfer the Baba Ganoush to a serving bowl. Cover with plastic wrap and refrigerate until ready to serve. Let it chill allows the flavors to meld beautifully.
Before serving, let the dip sit at room temperature for 15 to 20 minutes. This enhances the flavors even more. To serve, use a spoon to make a swirl through the center of the dip and drizzle some olive oil into it. Sprinkle with fresh parsley and more smoked paprika. Enjoy with toasted pita bread, pita chips, and/or crudités.
