Step 1

Prepare grill for medium-high heat. Grill eggplant, turning occasionally, until skin is charred and flesh is softened, 25-45 minutes depending on the size of your eggplants.

Step 2

Place in a large stockpot or large bowl and cover, allow to cool for about 10 minutes.

Step 3

Halve eggplant, scoop flesh into a colander set over a bowl, and let drain at least 10 minutes; discard liquid.

Step 4

Pulse eggplant along with garlic, tahini and lemon juice, tahini, garlic, cumin and paprika in a food processor or blender; slowly incorporate olive oil and pulse to combine. Add parsley and give a final pulse or two. Season with salt and pepper, to taste.

Step 5

Sprinkle baba ganoush with additional paprika and parsley and serve with pita bread and chopped vegetables.

Step 6

Preheat oven to 450-degrees. Halve eggplants and bake, cut side down, for 35-40 minutes, until flesh is softened. Let cool slightly before proceeding to step 3 above.