Baba Ganoush (Roasted Eggplant Dip)

3 lbs eggplants (2 medium)

⅓ cup tahini

1 clove garlic, crushed

2 lemons, juiced (about ¼ cup)

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon salt, plus more to taste

¼ teaspoon cayenne pepper

1 tablespoon extra virgin olive oil

Fresh parsley, for garnish

Smoked paprika, for garnish

Roast the eggplant over an open flame or on a grill until the skin starts to blacken in places and the flesh is tender. Scoop out the roasted eggplant pulp from the skin and discard the skin, reserving any juices. Add the pulp and juices to a bowl along with the tahini, garlic, lemon juice, cumin, coriander, salt, cayenne and olive oil. Use a fork to mash everything together, until the eggplant is broken up and everything is well combined. For serving, drizzle with more olive oil, and garnish with fresh parsley and a pinch of smoked paprika.