Baba Ganoush is a traditional middle eastern dish made from charred or roasted eggplants. It’s eaten as an appetizer generally, but I find that a day or so later, it’s a wonderful sandwich spread or topping for a midday piece of toast.
Place eggplants on a baking sheet lined with parchment and roast at 425ºF for 25 to 30 minutes, until completely soft and skins are charred. The eggplant will look “deflated” when it’s ready. Remove from oven and let cool.
Split the eggplant and scrape out the pulp, discarding as much of the seeds as possible. Place the remaining flesh in a strainer or colander for about 10 minutes to remove any excess water, then empty into the bowl of a food processor. Puree with the remaining ingredients until smooth.
Taste, and season with additional salt and lemon juice, if necessary. To serve, pour into a bowl, drizzle with olive oil and sprinkle with a dash of smoked paprika, if you choose. Warm pita bread triangles make a perfect accompaniment.