Baba Ganoush

2		eggplant,s 2 medium or 1 large
3  tablespoons		tahini paste, check label for GF
2  tablespoons		lemon juice
2  tablespoons		extra virgin olive oil
2  teaspoons		kosher salt
1/4  teaspoon		freshly ground black pepper
2		cloves garlic,s minced
2  tablespoons		chopped fresh flat leaf parsley, plus extra for garnish
1  teaspoon		ground cumin
1  pinch		of smoked paprika, for garnish

Tip: Click on the ingredient links to learn the nutritional information for all the Baba Ganoush ingredients. The serving size for any ingredient in Baba Ganoush may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Pierce the eggplant all over with a knife. Char the eggplant on the grill or in the broiler. If charbroiling, place eggplant on a foil-lined baking sheet under the broiler.
For the grill and broiler, cook for 20-25 minutes, turning every 5 minutes, until the eggplant is charred and blackened.

Let the eggplant cool. Then scoop the charred eggplant out of its skin and finely dice by hand or in a food processor. Discard the skin.

In a medium bowl, whisk together the tahini, lemon juice, olive oil, salt, pepper, and garlic.

Finely chop the eggplant, stir it into the tahini mixture, and season with more salt to taste.

Chill for at least one hour to let the flavors meld.