Preheat Oven to 425 degrees F (220 degrees C).
Lay the two Eggplant (2) on their side and puncture with a fork, turning to make sure you get every side. Place the eggplants on a baking sheet and roast in the oven for 20-30 minutes, or until they start to wilt and juice. Every few minutes rotate to ensure the whole eggplant cooks evenly!
Cut off the ends of your Garlic (2 clove) and then use the back of your knife to crush the cloves. Make a garlic paste by crushing Garlic and a generous pinch of Salt (to taste) together and raking them over the cutting board with your knife.
Once cooked, halve each eggplant and use a spoon to scoop out the flesh and discard the skins.
In a blender combine Eggplant, garlic paste, Tahini (3 tablespoon), Lemon Juice (30 milliliter), Salt (to taste), Olive Oil (60 milliliter) and Fresh Parsley (40 gram). Blend until creamy, about 1 minute.
Serve with a drizzle of Olive Oil (20 milliliter) and a sprinkle of Paprika (to taste). Use this Baba Ganoush as dip for chips or veggies or as a sauce on proteins like lamb or chicken!