Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and place it cut side down on a baking sheet lined with parchment paper. Drizzle 1 tablespoon of olive oil over the eggplant and sprinkle a pinch of sea salt. Roast in the oven for 25-30 minutes, or until the skin is charred and the flesh is tender.
Once the eggplant is done roasting, remove it from the oven and let it cool for about 10 minutes. Carefully scoop out the flesh with a spoon, discarding the skin, and place it in a food processor.
To the food processor, add the minced garlic, lemon juice, tahini, ground cumin, freshly ground black pepper, and the remaining tablespoon of olive oil. Blend until smooth and creamy, scraping down the sides as needed.
Once blended, add the chopped fresh parsley and pulse a few times to combine. Taste and adjust seasoning if necessary, adding more salt, lemon juice, or tahini according to your preference.
Transfer the creamy baba ghanoush to a serving bowl. Drizzle a little extra virgin olive oil on top, and sprinkle with smoked paprika for garnish. Enjoy it with warm pita, fresh veggies, or as a spread on sandwiches.
