½ teaspoon paprika, preferably smoked paprika, but either is fine
Instructions
Preheat oven to 400 degrees fahrenheit.
Wrap the unpeeled cloves of garlic together in a bundle of aluminum foil. Set aside while you prepare the eggplant.
Poke holes liberally in the eggplant with a fork surrounding all sides, then cut in half lengthwise.
Grease a baking sheet with olive oil and then place the eggplant flesh side down on the baking sheet.
Bake eggplant and garlic bundle together in the oven for 30 minutes.
Remove both the garlic and eggplant from the oven and place a clean dish towel over the eggplant for 30 minutes. This will help steam the eggplant and make the skin easy to remove.
Let the garlic cool in the foil packet for 30 minutes as well.
When 30 minutes has passed, cut the stem off each half of the eggplant, then take the skin off the eggplant by peeling off long strips starting from one end to the other, lengthwise. It should come off relatively easily in 3-4 strips per half.
Discard the skin, roughly chop the eggplant flesh, and place it in a food processor.
Peel the cooled garlic and add to the food processor along with the tahini, lemon juice, salt, and paprika. Blend until smooth.
Season to taste with salt, lemon juice, or more tahini, if desired.
Serve at room temperature with a drizzle of olive oil and fresh chopped parsley if desired.
Pairs well with pita wedges, as a dip for vegetables, or as a spread for sandwiches and wraps!
Notes
*Tahini is just ground up sesame seeds. You can find it at any grocery store, I've even seen it at Target. But if you can't find it or don't feel you'd use it again, try subbing plain or garlic hummus instead.
Recipe by Insightful Bite at https://www.insightfulbite.com/babaganoush/