Preheat and prepare the eggplants:

Preheat your oven to 400°F (200°C). Pierce the eggplants several times with a fork or knife to allow steam to escape while roasting.

Roast the eggplants:

Place the eggplants on a baking sheet and roast in the oven for 40–50 minutes, turning occasionally, until the skin is charred and the flesh is soft. Alternatively, grill the eggplants over an open flame for an even smokier flavor.

Cool and peel:

Once roasted, remove the eggplants from the oven and allow them to cool slightly. Peel off the charred skin, keeping only the soft, smoky flesh.

Blend the ingredients:

In a blender or food processor, combine the roasted eggplant flesh, tahini, olive oil, minced garlic, lemon juice, cumin, and salt. Blend until smooth and creamy, or leave it slightly chunky if preferred.

Taste and adjust:

Taste the baba ghanoush and adjust the seasoning as needed, adding more lemon juice, salt, or tahini to your preference.

Serve and garnish:

Transfer the baba ghanoush to a serving bowl. Drizzle with olive oil and garnish with optional toppings such as smoked paprika, fresh parsley, or pomegranate seeds. Serve with pita bread, crackers, or fresh veggies.