• Cooking the eggplants: Preheat your oven to 200°C (392°F). Pierce the eggplants with a fork and place them on a baking sheet. Roast them in the oven for about 30 to 40 minutes, until they are well cooked and the skin starts to wrinkle.
• Cooling and peeling: Remove the eggplants from the oven and let them cool. Once cooled, peel them and drain off any excess liquid.
• Preparing the mixture: In a bowl, mash the eggplant flesh with a fork. Add the tahini, garlic, lemon juice, olive oil, salt, and cumin. Mix well until you achieve a creamy consistency.
• Seasoning and garnish: Taste and adjust the seasoning if necessary. Transfer the mixture to a serving dish and smooth the surface. Drizzle with a little olive oil and sprinkle with paprika or garnish with fresh parsley if desired.
• Serving: Serve the Baba Ganoush with pita bread, raw vegetables, or as an accompaniment to other elements of your mezze.

Tips

• Cooking the eggplants: For a smokier taste, you can grill the eggplants on a barbecue or directly over a gas flame.
• Texture: Baba Ganoush should be creamy but with small pieces of eggplant for a pleasant texture.