Instructions

• Preheat the oven to 450°F. Use a sharp knife to poke several holes in each eggplant so the skin doesn't burst while roasting. Place the 2 medium eggplants on a baking sheet (lining with foil is optional) and roast for about 30 minutes, turning once halfway, until the skin is blistered and the flesh is very soft.
• Remove the eggplants from the oven and let them cool until they are easy to handle.
• Cut each eggplant in half lengthwise and use a spoon to scoop the flesh into a bowl, discarding the skins and any excess seeds.
• Transfer the eggplant flesh to a blender or food processor. Add 3 tablespoons tahini, 2 cloves garlic (pressed), the juice of 1 lemon, and 1 teaspoon kosher salt.
• Process until smooth (or to your desired texture). Taste and adjust if desired by adding more lemon juice or kosher salt.
• Spoon the baba ganoush into a serving bowl and smooth or create a shallow swirl with the back of the spoon.
• Drizzle 1 teaspoon extra virgin olive oil over the top, sprinkle paprika to taste, and garnish with minced mint, parsley, or cilantro.
• Serve immediately.