Baba Ganoush

2		eggplant,s 2 medium or 1 large
3  tablespoons		tahini paste, check label for GF
2  tablespoons		lemon juice
2  tablespoons		extra virgin olive oil
2  teaspoons		kosher salt
1/4  teaspoon		freshly ground black pepper
2		cloves garlic,s minced
2  tablespoons		chopped fresh flat leaf parsley, plus extra for garnish
1  teaspoon		ground cumin
1  pinch		of smoked paprika, for garnish

Tip: For nutritional information on all the ingredients in Baba Ganoush just click on each ingredient name. Then adjust the serving size for any Baba Ganoush ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Pierce the eggplant all over with a knife. Char the eggplant on the grill or in the broiler. If charbroiling, place eggplant on a foil-lined baking sheet under the broiler.
For the grill and broiler, cook for 20-25 minutes, turning every 5 minutes, until the eggplant is charred and blackened.

Let the eggplant cool. Then scoop the charred eggplant out of its skin and finely dice by hand or in a food processor. Discard the skin.

In a medium bowl, whisk together the tahini, lemon juice, olive oil, salt, pepper, and garlic.

Finely chop the eggplant, stir it into the tahini mixture, and season with more salt to taste.

Chill for at least one hour to let the flavors meld.