Step 1

Preheat the oven to 500°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.

Step 2

Using a fork, prick each eggplant all over (spacing the pricks about 1½ inches apart) to prevent them from bursting in the oven. Arrange the eggplant on the prepared baking sheet. Roast until very soft and wrinkled, turning every 15 minutes or so, 45 to 60 minutes. Let the eggplant cool on the baking sheet until cool enough to handle.

Step 3

Cut off the stem ends of the eggplants and then slit them open lengthwise, like a baked potato. Using a soup spoon, scoop out the soft flesh and transfer to a fine sieve set in the sink or a large bowl. Once all of the flesh is in the sieve, pick out any stray bits of skin and discard. Using the back of a soup spoon, press out as much liquid as possible (there will be a lot!).

Step 4

Transfer the strained eggplant flesh to the bowl of a food processor fitted with the steel blade. Add the lemon juice, garlic, tahini, salt, pepper, cumin, smoked paprika, and oil; process until the mixture has a coarse, choppy texture, five to ten 1-second pulses. Adjust the seasoning with salt, pepper, and more lemon juice, if necessary. Transfer the baba ganoush to a serving bowl, cover with plastic wrap, and refrigerate until ready to serve.

Step 5

Let the dip sit out at room temperature for 15 to 20 minutes before serving. To serve, use a spoon to make a swirl through the center of the dip and drizzle olive oil into it; sprinkle with parsley and smoked paprika and serve with toasted pita bread, pita chips, and/or crudités.