Baba Ghanoush

Roast the eggplants directly over the flame or under the broiler, turning every 5 minutes using tongs, until the skin is completely charred and crispy, and the flesh feels completely collapsed and soft (about 20-30 minutes).

Transfer the roasted eggplants to a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes. This makes peeling easier and locks in the smoky flavor.

Carefully peel away the charred skin, scoop the soft flesh into a fine-mesh strainer, and let it drain for 5 minutes to remove bitter juices.

Transfer the drained eggplant to a mixing bowl and use a fork to mash it thoroughly, maintaining a slightly chunky texture.

Vigorously stir in the tahini, pressed garlic, fresh lemon juice, and salt until creamy. Spread onto a serving plate, create a swirl pattern, and drizzle with olive oil and a sprinkle of smoked paprika.