Ingredients

• 2 medium eggplants (about 1.5 lbs total)
• 3 tbsp tahini (well-stirred)
• 2 tbsp fresh lemon juice
• 1–2 garlic cloves, grated or minced (adjust to taste)
• 2 tbsp extra-virgin olive oil (plus more for drizzling)
• ½ tsp ground cumin
• ¼ tsp sea salt
• Pinch of smoked paprika (for authentic smokiness)
• Fresh parsley, chopped (garnish)

Instructions

Char the eggplants: Prick eggplants with a fork. Roast directly over a gas flame (turning with tongs) or under a broiler, 15–20 min, until skin is blackened and flesh is very soft. Alternatively: pierce and bake at 425°F (220°C) for 45–50 min until collapsed.
Let cool 10 min. Slit open, scoop flesh into a colander; drain 10–15 min (removes bitterness, ensures creaminess).
Pat flesh dry with paper towel (key for thick texture!). Transfer to a food processor or bowl.
Add tahini, lemon juice, garlic, cumin, and salt. Blend or mash until smooth and glossy.
With motor running (or while stirring), drizzle in olive oil until emulsified and creamy.
Taste and adjust—more lemon for brightness, salt for depth.
Serve in a shallow bowl, swirled with olive oil, a dusting of smoked paprika, and parsley.