Directions

• Make the garlic confit
  Place about a cup of peeled, trimmed garlic cloves into a small saucepan. Cover with olive oil. Set the pot over medium-low heat (or low if your burner runs hot) and cook gently for about 45 minutes, until the garlic is soft, lightly browned, and roasted.
• Grill the eggplants
  Heat a grill to about 475°F. Place the whole eggplants directly on the grates and cook, turning about every 10 minutes, for 35 to 40 minutes. They should become very soft with charred skin and a smoky aroma.
• Cool and split
  Remove the eggplants from the grill and let them rest for 5 to 10 minutes, just until cool enough to handle. Slice each one in half lengthwise.
• Scoop out the flesh
  Using a spoon, scrape the tender interior away from the skin. Transfer the flesh and all of its juices to a tray or plate and allow it to cool a bit more.
• Strain the confit
  Pour the garlic and oil through a fine mesh strainer set over a container to separate them. Reserve both the roasted garlic cloves and the flavorful oil.
  
• Blend the eggplant
  Add the cooled eggplant and its juices to a food processor. Pulse or blend on high speed until smooth and creamy.
• Add the flavorings
  Remove the lid and add roasted garlic (as much as you like), tahini, the juice of one lemon, ground cumin, sea salt, and a small pinch of cayenne. If you prefer less heat, paprika can be used instead, and add pepper for seasoning.
• Emulsify with garlic oil
  Blend again on high. While processing, drizzle in a little of the reserved garlic olive oil to add richness and help the mixture become silky and unified. Continue until completely smooth.
• Plate the baba ganoush
  Spoon the dip into a bowl. For a classic look, place a spoon near the edge and rotate the bowl to create a spiral pattern.
• Garnish and finish
  Drizzle a bit more garlic oil over the top. Sprinkle with cayenne and finish with finely chopped flat-leaf parsley. Serve and enjoy.