2lbseggplantschinese eggplants, globe eggplants or italian eggplants work best - not overripe
generous pinch of salt to taste
Preheat oven to 400°F/200°C.
Prick the eggplants a few times with a fork, place on a baking sheet along with the garlic cloves still in their skins. Bake for about 30-40 minutes. The skin should be wrinkly.
Remove from oven. When eggplants have cooled for about 5-10 minutes, peel off the skin (it should easily peel off), or cut into the eggplant along the skin, tear to the sides, and scoop out the flesh, leaving the skin behind.
Strain the eggplant over a mesh colander to remove any excess liquid and remove any extra bits of eggplant skin for about 5 minutes. Using a spoon or a spatula, press out that extra liquid and discard it.
In a food processor (or a bowl if you don't have a food processor), add the eggplant, tahini, lemon juice, roasted garlic, cumin, sea salt, olive oil, parsley and smoked paprika. Puree until smooth, or using your fork or whisk, whisk vigorously until smooth.
Taste to see if you need to adjust the seasonings. Serve garnished with olive oil, and chopped parsley.
How to store: Refrigerate baba ghanoush in an airtight container and eat within 3 to 4 days.How to freeze: Place baba ghanoush in a freezer bag or airtight container and freeze up to 3 months. Let it thaw in the refrigerator before serving.