Preheat your oven to 400°F (200°C). Slice the eggplants in half lengthwise and place them cut-side down on a roasting pan. Roast for about 30-40 minutes until the skin is charred and the flesh is soft. This process will give your Classic Baba Ganoush its signature smoky flavor.
While the eggplants are roasting, gather your other ingredients. If you’re using raw garlic, crush it and set it aside. If you’re using roasted garlic, wrap the cloves in aluminum foil and place them in the oven during the last 10 minutes of roasting the eggplants.
Once the eggplants are done roasting, let them cool slightly. Using a spoon, scoop out the flesh and add it to your food processor. Discard the skins.
Add the tahini, garlic, lemon juice, cumin, salt, and cayenne pepper to the food processor with the eggplant. Blend until smooth and creamy. Taste and adjust seasoning, adding more lemon juice or salt as desired.
Transfer the Classic Baba Ganoush to a serving bowl. Drizzle with extra virgin olive oil and garnish with fresh parsley and a sprinkle of paprika or smoked paprika for an extra pop of flavor.
