• Prepare grill for medium-high heat. Grill the whole eggplant, turning occasionally, until skin is charred and flesh is softened, 25-45 minutes depending on the size of your eggplant.
• Place the grilled eggplant in a large stockpot or large bowl and cover, allow to cool for about 10 minutes. This helps continue to steam the eggplant as it cools.
• Slice the eggplant in half lengthwise and scoop the flesh into a colander set over a bowl. Let drain at least 10 minutes; discard liquid.
• Pulse eggplant along with 3 cloves garlic, 3 Tablespoons tahini 2 Tablespoons lemon juice, 1 teaspoon salt, 1/2 teaspoon ground cumin and ¼ teaspoon smoked paprika in a food processor or blender; slowly incorporate o⅓ cup olive oil and pulse to combine. Add 2 Tablespoons fresh parsley and give a final pulse or two. Season with additional salt and pepper, to taste.
• Sprinkle baba ganoush with additional paprika and parsley and serve with pita bread and chopped vegetables.

To roast the eggplant:

• Preheat oven to 450-degrees. Halve the eggplant and place on a baking sheet. Bake cut side down, for 35-40 minutes, until flesh is softened.
• Allow to rest, until cool enough to handle.
• Scoop the eggplant flesh into a colander set over a bowl, and let drain at least 10 minutes; discard liquid.
• Proceed to step 4 above.