Baba Ghanoush

Roast eggplants over an open flame or in the oven at 425°F (220°C) for 25–30 minutes until skin is charred and flesh is soft.

Let eggplants cool, then peel and discard skins.

Place eggplant flesh in a food processor with tahini, lemon juice, garlic, salt, and cumin.

Blend until smooth or slightly chunky, as preferred.

Transfer to a bowl, drizzle with olive oil, and garnish with parsley.

Serve with pita bread or fresh vegetables.