This Baba Ganoush recipe is made with eggplant and a perfect blend of lemon juice, tahini, olive oil, garlic, and spices. Similar to hummus, this small batch roasted eggplant dip is easy to make and incredibly delicious.
While the oven is heating, peel the eggplant and cut into 1-inch cubes. Place eggplant cubes on a large baking sheet.
Drizzle 1 tablespoon of olive oil, 1/4 teaspoon of salt, and the black pepper over the eggplant cubes and mix so that all of the eggplant is coated with oil.
Place baking sheet in the oven and bake for 25-30 minutes, until eggplant is tender.
Remove eggplant from the oven and when the roasted eggplant cubes are cool enough to handle, transfer to a food processor or a blender.
Add the peeled garlic clove, lemon juice, tahini, 1/4 teaspoon salt, cumin, and the remainder of the olive oil to the food processor and pulse until well blended. (You may find that you need to add an additional tablespoon of olive oil to achieve the desired consistency).
Add the parsley and pulse a few more times.
Pour the baba ganoush into a small bowl and drizzle about 1/4 of a teaspoon of olive oil over the top and sprinkle with a pinch of smoked paprika. Serve immediately or place in the refrigerator until ready to eat.