Traditionally, eggplants for baba ganoush are roasted over open fire. So if our kitchen is still equipped with an infamous gas stove, we can simply scorch our eggplants over the flames, like we were right next to the shores of the Mediterranean sea. Otherwise, we can use our oven or our favorite skillet to roast the eggplants out of their skin. Cut them into half or quarter them if too big.
Heat skillet to medium high, pour some oil and then put the eggplants skin down. Roast until the flesh of the eggplant near the skin starts to soften and changes color. This can take a couple of minutes so be patient. Increasing the heat to high isn't the best of ideas as it will cause the oil to smoke badly.
Flip the eggplants over and roast until it gets a nice sear.
If we have quartered the eggplants then we have one more side to roast then they are ready to be taken out.
They are hot so handle them with care. Hold the skin firmly then simply spoon the inside off.
Sprinkle them with salt then place them aside for 20 minutes.
Squeeze out some more of the remaining liquid by hand.
Put the eggplant, garlic, lemon juice, tahini, extra virgin olive oil, cumin and paprika into a food processor to combine them into a uniform paste.
Extra virgin olive oil should make it more stiff just like it's happening with mayonnaise while adding back a bit more of the squeezed out eggplant juice, thinner. Dress it with freshly cut parsley, serve with homemade pita bread.