1 large or 3-4 small eggplants (fire roasted)
2 garlic cloves (dry roasted)
1/4 cup tahini
2 lemons, juiced
1/4 cup olive oil
smoked paprika, salt and pepper to taste
1 teaspoon parsley minced
Fire roast the eggplant by piercing the skin with a fork and setting them either under the broiler or over direct flame on the stove or grill. Turn frequently until the flesh begins to char and the insides cook and begin to soften.
Set aside allowing to cool and let the liquid to collect in a bowl.
Dry roast the garlic cloves with their skins on directly in a heavy skillet over high heat “dry” without oil. Turn frequently until the cloves begin to smoke and are a warm brown. Set aside.
Place the olive oil, tahini, lemon juice, smoked paprika, salt and pepper in a bowl.
Scrape the cooled eggplant flesh, its liquid and the peeled roasted garlic cloves into the bowl and puree all ingredients until smooth and creamy.
Mince the parsley and sprinkle on top. Season to taste and drizzle the top with olive oil.
Serve with flat bread, pita chips or garden vegetables. Easy roasting cooking techniques add a smokiness to the Baba Ghanoush and take away any sharpness to the garlic. Pomegranate seeds and toasted pine nuts can be sprinkled around the perimeter to add color and sweetness.