2 pounds Italian eggplants (about 2 small-to- 1 medium eggplants)
2 medium cloves of garlic, pressed or minced 2 tablespoons lemon juice, more if necessary ¼ cup tahini ⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish |
2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
¾ teaspoon salt, to taste ¼ teaspoon ground cumin Pinch of smoked paprika, for garnish Serving suggestions: toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc. |