Directions

1. 1

   Preheat your oven to 400°F (200°C). Place the eggplants on a baking sheet and roast for 35-40 minutes, until the skin is deeply charred and the flesh is very soft when pierced with a fork. The eggplants should collapse slightly when fully cooked.

2. 2

   Remove the roasted eggplants from the oven and let cool for 5-10 minutes until safe to handle. Cut each eggplant in half lengthwise and scoop out the soft flesh with a spoon, discarding the charred skin. Transfer the eggplant flesh to a colander and drain for a few minutes to release excess moisture.

3. 3

   Place the drained eggplant flesh in a food processor. Add the tahini, minced garlic, and lemon juice, then pulse until the mixture reaches a smooth, creamy consistency with a slight rustic texture.

4. 4

   With the food processor running, slowly drizzle in the extra-virgin olive oil until fully incorporated and the dip reaches your desired consistency.

5. 5

   Season the baba ganoush with kosher salt and additional lemon juice to taste. Transfer to a serving bowl and drizzle with a little extra olive oil on top. Garnish generously with the chopped fresh parsley.

6. 6

   Serve the baba ganoush at room temperature or chilled with pita bread, crackers, or fresh vegetables for dipping.