Easy Baba Ganoush

Preheat the oven: Set your oven to 450°F and move the rack to the upper third. Line a large baking sheet with parchment paper to keep the eggplant from sticking.

Prep the eggplant: Slice the eggplants in half lengthwise. Brush the cut sides lightly with olive oil and place them cut-side down on the baking sheet.

Roast: Roast for 35–40 minutes, or until the inside is very soft and the skins look wrinkled and collapsed. If you're using one large eggplant instead of two medium, it might take a little longer.

Cool and scoop: Let the eggplant cool for a few minutes. Flip them over and scoop out the soft flesh using a spoon. Discard the skins.

Drain moisture: Place the scooped eggplant in a mesh strainer over a bowl. Let it sit for a few minutes to drain, stirring gently to release extra liquid. Discard the drippings.

Mash and mix: Transfer the eggplant to a clean bowl. Add garlic and lemon juice, then mash with a fork until mostly smooth. Stir in tahini, then slowly drizzle in olive oil while mixing until it becomes pale and creamy.

Season: Stir in chopped parsley, salt, and cumin. Taste and adjust with more salt or lemon juice if needed.

Serve: Spoon the baba ganoush into a serving bowl. Drizzle with olive oil and sprinkle with a bit of parsley and smoked paprika. Serve with pita, crackers, or raw veggies—or use it as a sandwich spread!