1/4 cup extra-virgin olive oil , divided
3 tablespoons tahini
2 tablespoons plain full-fat yogurt, optional but recommended
2 tablespoons fresh lemon juice
2 clove garlic, finely minced
1 tablespoon finely chopped parsley , plus more for garnish
3/4 teaspoon kosher salt, or more to taste
1/8 teaspoon cumin
pinch smoked paprika
pinch red pepper flakes
Toasted pine nuts, for serving, optional
Toasted pita wedges and/or an assortment of sliced veggies , for serving
Preheat oven to 400 degrees F with the rack in the middle position. Poke the eggplants in several places with the tines of a fork. Slice them in half lengthwise and brush the cut sides lightly with olive oil (about 1 tablespoon.) Place on a baking sheet, cut side down, and roast until very tender and deflated, about 35-40 minutes. Remove from oven and allow to cool for 15 minutes. When the eggplant has cooled, scoop the flesh out (leaving the skins behind) and transfer to a colander; let drain for a few minutes (don't skip this step!) Dump the eggplant flesh into a large bowl; pick out any huge clumps of seeds and stray bits of eggplant skin, and discard. Mash well with a fork. To the bowl with the eggplant, add the remaining 3 tablespoons olive oil, tahini, yogurt, lemon juice, garlic, parsley, salt, cumin, paprika, and red pepper flakes. Mash well. (You want the mixture to be somewhat smooth but still retaining some of the eggplant's texture.) Allow the baba ganoush to cool to room temperature, then taste and adjust the seasoning, if necessary. If you have time, allow to chill in the fridge for 1-2 hours before serving. Swirl a little olive oil on the top, if desired, and garnish with fresh chopped parsley and toasted pine nuts. Serve with toasted pita bread and a variety of fresh vegetable dippers.