Smoky Lebanese Baba Ganoush with Roasted Eggplant and Tahini

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment.

2. 2

   Pierce the eggplants with a fork and place them on the baking sheet, roasting for 20 minutes until soft.

3. 3

   Once roasted, let the eggplants cool, then scoop out the flesh into a mixing bowl.

4. 4

   Add tahini, olive oil, garlic, lemon juice, smoked paprika, and salt to the bowl.

5. 5

   Mash the mixture with a fork or use a food processor for a smoother consistency.

6. 6

   Transfer the baba ganoush to a serving bowl, drizzle with olive oil, and sprinkle with parsley.

Per serving