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Preheat your oven to 425°F (220°C). Prick eggplants a few times with a fork, then place them on a baking sheet. Roast for 35-40 minutes, turning halfway, until the skin is charred and the inside is very soft.
Cool and Scoop:
Let eggplants cool slightly, then slice in half and scoop out the soft flesh into a strainer or bowl. Drain excess liquid for about 10 minutes to avoid a watery dip.
Blend:
In a food processor, combine the eggplant flesh, tahini, garlic, lemon juice, olive oil, and salt. Blend until smooth and creamy. Add smoked paprika or cumin if desired for extra flavor.
Adjust:
Taste and adjust salt or lemon juice as needed. If too thick, add a small splash of water or more olive oil to reach desired consistency.
Serve:
Transfer to a serving bowl, drizzle with olive oil, and sprinkle with chopped parsley.
Serving and Storage Tips:
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