Baba Ganoush

• 2 eggplants (large)
• 3 tbsp tahini
• 2 clove garlic (minced)
• 3 tbsp lemon juice
• 2 tbsp olive oil
• ¾ tsp salt
• ¼ tsp cumin
• ½ tsp smoked paprika (for garnish)
• 2 tbsp fresh parsley (for garnish)

How to Make It

1. 1

   Pierce eggplants all over with a fork. Char directly over a gas flame or under the broiler, turning occasionally, until completely blackened and collapsed, about 30-40 minutes.

2. 2

   Place in a colander and let cool. Peel off charred skin and discard.

3. 3

   Squeeze out excess liquid from the flesh.

4. 4

   Mash eggplant with a fork — leave slightly chunky.

5. 5

   Stir in tahini, garlic, lemon juice, olive oil, salt, and cumin. Taste and adjust.

6. 6

   Spread on a plate, drizzle with olive oil, sprinkle with paprika and parsley. Serve with pita.