Ingredients

2 medium eggplants, pricked with a fork
1/4 cup packed parsley leaves, plus more for garnish (optional)
2 garlic cloves
3 tablespoons lemon juice
1 teaspoon smoked paprika, plus a little extra for sprinkling
1 teaspoon ground cumin
1/4 cup each: tahini and olive oil, plus a little extra olive oil for drizzling
Salt & pepper to taste

Directions

Adjust oven rack to lower-middle position and heat oven to 400 degrees.

Place eggplants on a rimmed baking sheet and roast until fork tender, 30 to 40 minutes.

When they’re cool enough to handle, peel eggplants, using a spoon to scrape any flesh that sticks to the skin.

Mince parsley and garlic in a food processor. Add eggplant and remaining ingredients and process until smooth.

Transfer to a bowl and sprinkle with a little smoked paprika and drizzle with a little olive oil and serve.

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