This easy, homemade Baba Ganoush recipe uses a food processor to produce a smooth, creamy eggplant dip that's full of Middle Eastern flavor. This vegan recipe makes a great appetizer or healthy snack served alongside pita bread or veggies.
Preheat oven to 450F and line a baking sheet with parchment paper or foil.
Cut eggplants in half and brush the cut sides with some of the olive oil (about 1/2 teaspoon). Place the sliced eggplant with the cut side down on the baking sheet and bake for 30-40 minutes or until tender (roasting time will depend on the size of eggplants you are using).* Allow the egg plants to cool until they are easier to handle.
Scoop the flesh of each eggplant out, removing any larger clumps of seeds and discarding the skin. Place the eggplant flesh in a mesh strainer over a mixing bowl. Let it sit for 30 minutes and then gently press down on the eggplant to squeeze out excess moisture. Discard the liquid.
In a food processor, add the eggplant, tahini, parsley, lemon juice, salt, paprika and cumin. Process until smooth. With the processor running, slowly drizzle in the remaining olive oil until it is all incorporated the dip is creamy and paler in colour. Taste and add more lemon or salt if needed.
Transfer to a bowl and drizzle with more olive oil, parsley, and smoked paprika (if desired).
*Note: Traditionally, the eggplant is grilled, not roasted. If you prefer, you can grill the eggplant until tender and then proceed with the remaining recipe steps as written.