Grilled Baba Ganoush

Prepare the Grill: Preheat an outdoor grill to medium-high heat (about 375°F or 190°C) and lightly oil the grate. Puncture the eggplant: Using a fork, poke holes all over the eggplant to allow steam to escape during grilling. (5 minutes)

Grill the Eggplant: Place the eggplant directly on the preheated grill. Grill, turning occasionally, until the skins are completely charred and the flesh is very soft. This should take about 30-40 minutes. The eggplant should collapse slightly when pressed.

Steam and Cool: Transfer the grilled eggplant to a baking pan. Cover the pan tightly with foil or a lid and let the eggplant steam for 10 minutes. This helps to loosen the skin and further soften the flesh.

Remove Skin and Drain: Once the eggplant is cool enough to handle, carefully remove the stem and peel off the charred skin. The skin should slip off easily. Discard the skin. Place the eggplant flesh in a colander and let it drain for 20 minutes to remove excess moisture. Gently press with paper towels to remove any remaining water.

Blend the Ingredients: Place the drained eggplant flesh in a food processor. Add the tahini, lemon juice, minced garlic, salt, smoked paprika, and cumin. Pulse until the mixture is smooth and creamy.

Incorporate Parsley and Olive Oil: Add the chopped fresh parsley and extra virgin olive oil to the food processor. Pulse a few more times until the parsley is evenly distributed and the oil is incorporated, but be careful not to over-process. You want to maintain some texture.

Serve: Transfer the baba ganoush to a serving bowl. Drizzle with a bit of extra virgin olive oil and garnish with additional chopped parsley. Serve immediately or chill for later. It's best served at room temperature or slightly chilled.