Baba Ganoush (Smoky Roasted Eggplant Dip)

Instructions

1. Prep and roast the eggplants Preheat the oven to 450°F with a rack in the upper third. Line a large rimmed baking sheet with parchment. Halve the 2 pounds Italian eggplants (about 2 small-to-medium eggplants) lengthwise and place them cut side up on the pan. Lightly brush the cut sides with a little of the 1/3 cup extra-virgin olive oil, then flip the eggplants cut side down.
2. Roast until very tender Roast the oiled 2 pounds Italian eggplants, cut side down, until the interior is very tender and the skin is collapsing, about 35 to 40 minutes. If your eggplants are larger than 2 small-to-medium ones, they may take a few minutes longer. Set the roasted 2 pounds eggplant aside just until cool enough to handle.
3. Scoop and drain the eggplant flesh Flip the roasted 2 pounds eggplants cut side up. Use a large spoon to scoop out all of the soft eggplant flesh, leaving the skins behind. Place a mesh strainer over a mixing bowl and transfer all of the scooped eggplant flesh to the strainer. Pick out and discard any stray bits of eggplant skin. Let the 2 pounds eggplant drain for several minutes, stirring and gently pressing with a spoon to release as much liquid as possible.
4. Mash with garlic, lemon, and tahini Discard the eggplant drippings, wipe out the bowl, and transfer the drained flesh from the 2 pounds eggplants into the bowl. Add the 2 medium cloves garlic and 2 tablespoons lemon juice. Mash and stir vigorously with a fork until the eggplant breaks down and the garlic and lemon juice are evenly distributed. Add the 1/4 cup tahini and stir until fully incorporated.
5. Beat in olive oil until creamy While stirring the eggplant mixture, slowly drizzle in the remaining 1/3 cup extra-virgin olive oil. Continue stirring and mashing until the baba ganoush looks pale, thick, and creamy, breaking up any long strings of the roasted 2 pounds eggplants with your fork.
6. Season the baba ganoush Stir in the 2 tablespoons chopped fresh flat-leaf parsley, 1/4 teaspoon ground cumin, and 3/4 teaspoon salt. Taste and add more salt if needed and extra lemon juice, 1 teaspoon at a time from the 2 tablespoons lemon juice plus more to taste, if you prefer a sharper, more tart dip.
7. Garnish and serve Transfer the baba ganoush (about 1 3/4 cups) to a shallow serving bowl. Lightly drizzle the top with a little extra-virgin olive oil, then sprinkle with extra chopped flat-leaf parsley and a pinch of smoked paprika. Serve right away with warmed or toasted pita wedges, carrot sticks, bell pepper strips, and cucumber slices, or refrigerate the dip for up to several hours and garnish just before serving.