This baba ganoush recipe is the best. Similar to hummus but made with eggplant rather than with chickpeas(garbanzo beans).

Prep Time: 20 minutes   Cook Time: 35 minutes    Total Time: 55 minutes

Yield: about 2 cups (Serves 4-6 as appetizer or 12 as a dip)

• 2 pounds Italian eggplants (about 2 -3 small-to-medium eggplants*)
• 2-4 cloves of garlic, chopped or pressed
• 2 tablespoons lemon juice, more if necessary
• 1/4 cup tahini (sesame seed paste)
• 1/2 cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
• 1 handful fresh flat-leaf parsley, coarsely chopped (Use extra for garnish.)
• 3/4 teaspoon kosher salt, to taste
• 1/2 teaspoon ground cumin
• Pinch of smoked paprika, for garnish

1. Preheat the oven to 450 degrees Fahrenheit with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the halved sides down. Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes (this might take longer if you are using 1 large eggplant). OR Pierce the eggplants in a few places with a fork, so steam has somewhere to go when you cook them. For a smoky flavor that will add depth to the finished dish, grill the eggplants on a very hot, oiled grill pan (or barbecue) until the skins are wrinkled and black, and the eggplants shriveled and soft; turning often.
2. Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind. Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Pick out any stray bits of eggplant skin and discard. You want to remove as much moisture from the eggplant here as possible, so let the eggplant rest for a few minutes and shake/stir the eggplant to release some more moisture.
3. Discard all of the eggplant drippings, drain and wipe out the bowl, and dump the eggplant into the food processor bowl. Add the garlic and lemon juice to the eggplant and process until eggplant breaks down. Add the tahini to the bowl and process until it’s incorporated. While running, slowly drizzle in the olive oil. Continue processing until the mixture is pale and creamy. You can make by hand just be sure to break up any particularly long strings of eggplant.
4. Stir in the parsley, salt and cumin. Season to taste with more salt and more lemon juice.
5. Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle parsley and smoked paprika on top. Serve with accompaniments of your choice. It’s also great on sandwiches!

Note on Eggplant: Large eggplants tend to contain more seeds, which can produce a bothersome texture and bitterness. So, it’s better to use 2 small eggplants that weigh about 2 pounds total, rather than 1 large. Choose eggplants that are shiny and smooth (no mushy parts), and feel heavy for their size. Turn your eggplant into baba ganoush promptly, since overripe eggplant tastes more bitter.

Serving Suggestions: top with parsley or pistachios and serve with warmed/toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.

Storage suggestions: Leftover baba ganoush can be stored in an airtight container in the refrigerator for about 4 days (I think it’s best served fresh, but some say it tastes better after a day or two). I like to let my leftover baba ganoush warm to room temperature before serving, but others prefer it chilled, so I’ll leave this up to you.

For a lighter dip: You can reduce the olive oil to as little as 2 to 3 tablespoons. Your dip won’t be as rich and creamy, but it will still be very good!