1teaspoonsmoked paprika(plus more for garnish, if desired)
1teaspoonsalt(or to taste)
1/2teaspoonred chili flakes
1/2teaspooncumin(plus more for garnish, if desired)
1/3cupfreshly chopped parsley
Preheat oven to 425 degrees Fahrenheit. Line a baking tray with foil or parchment paper.
Wash and dry your eggplants. Place eggplants on baking sheet, prick them a bunch of times all over with a knife or fork, and roast for 45 minutes to 1 hour, turning halfway until they're nice and tender and the skin is wrinkly.Note: Roast time may vary, depending on how large your eggplants are. Roast until tender when prodded with a knife.
Once eggplants are tender, remove and allow to cool a little before handling.
Cut eggplants in half length-wise and scoop out flesh and discard skin.
Place eggplant flesh in a colander or fine mesh strainer and allow to drain for 10 to 15 minutes or so. Occasionally press down with a spoon, if you like, to encourage the excess liquid to release. You want to get rid of as much excess liquid as possible so it doesn't water down your dip and you have more of an intense eggplant flavour.
Place eggplant flesh in a food processor, along with remaining ingredients (except parsley) and blend until you've reached your desired consistency. Pulse in parsley. Taste for seasoning.Note: If you don't have a food processor, you can place the ingredients in a bowl and mash with a fork, spoon or potato masher
Pour into a serving dish and drizzle with a little more oil along with a sprinkling of parsley, cumin and paprika (if desired). Enjoy with veggies or chips. Serves 6 to 8.
If you don't need this to be a vegan baba ganoush, mix in a little Greek yogurt for extra creaminess.
Don't have smoked paprika? Try chipotle powder. It's not quite the same, but will give a smoky (delicious) flavour. Don't have either of those? Use regular paprika.
Ensure you get rid of as much excess liquid as you can after setting over a colander. It keeps your dip from being watered down.
Store leftovers in a covered container in the fridge and enjoy within 3 to 4 days.
Nutrition information (estimate only) is based on 8 servings and doesn't include optional garnishes.