Step 1

Position a rack in the center of the oven and preheat the oven to 375ºF. Line a metal baking sheet with a sheet of foil. Place a wire baking rack on top, set aside.

Step 2

ROASTING EGGPLANTS: Pierce holes into the eggplant (about 1/4 inch deep or so) with a knife or fork. Spray the eggplants with cooking spray, place on the prepared baking sheet and bake for 65-75 minutes. Turn halfway through the cooking time. If the eggplants have not wrinkled and lightened in color, continue to bake for an additional 10 minutes. Eggplants are done when easily pierced with knife or fork. You can bake the eggplants for up to 90 minutes if you'd like the baba ganoush to have a deeper flavor. Remove from oven, place the eggplants in a bowl and cover the bowl with foil. Allow the eggplants to steam in the bowl for at least 20-25 minutes. This will help make it easier to peel.

Step 3

Remove the skin from the eggplants and collect the flesh in a sieve placed over a bowl. Discard the skin. You can remove the center core if your eggplants have too many seeds. Too many seeds will make your baba ganoush bitter. Sprinkle with salt. Give it a good mix and allow the eggplants to drain for 15 minutes. Squeeze out as much water as you can from the eggplants before blending.

Step 4

ASSEMBLY: Combine the lemon juice, tahini paste, and minced garlic in the bowl of a food processor. Give it a few pulses until smooth. Add the eggplant meat, cumin powder, cayenne, and olive oil to the food processor and process to desired texture. Stir in the yogurt and parsley. Adjust seasonings to preference. Place baba ganoush in a bowl, covered with plastic wrap and allow to cool for at least 8 hours. Serve with pita chips and veggies.