Baba Ganoush

(Original recipe makes 4 servings)

Ingredients

3 -4 medium eggplants
1⁄4 cup tahini
3 garlic cloves minced
4 tbsp. fresh lemon juice, plus more as needed
Salt (for taste)

1/2 tsp. ground cumin

Pinch ground paprika
1tbsp. extra virgin olive oil
1/2 tbsp. fresh parsley, chopped

Directions:

Grill the eggplants. Use your gas stove, or an outside BBQ.
When you are grilling, turn the eggplants frequently, until the skin blackens and the flesh just begins to feel soft. Let the eggplants cool off for 5 minutes. Peel off the top skin, and with the help of a spoon, take out all the flesh. Put them on a cutting board, and dice all the chunky pieces.
Put the eggplant flesh in a serving bowl, and add tahini, garlic, lemon juice, and salt.
 Mix all the ingredients very well. Taste your mixture, and add more salt, or lemon juice, if needed. Drizzle the olive oil over the top, and sprinkle with the parsley, cumin, and paprika.

My Notes:

• I used 4 medium Italian eggplants. You can also use other varieties (but not black beauty eggplants.They usually are bitter and the result doesn't come out very good). 
• Do not use the oven to grill your eggplants. The taste of the eggplant has to be smoky. The best way of grilling is to use charcoal BBQ. 
• If you do not have time for grilling, grill in advance and keep it in the freezer.