Smoky Baba Ghanoush
Arrange a rack in middle of oven and preheat to 450°. Place eggplants on a rack set in a rimmed baking sheet. Roast, turning eggplants every 15 minutes, until flesh is completely tender, about 1 hour. Let cool.
Set a colander over a bowl. Scoop out flesh and place in colander; discard skins. Let flesh drain, stirring occasionally, for 30 minutes.
Transfer eggplants to a medium bowl and mash with a fork. Stir in oil, garlic, tahini, lemon juice, paprika, cumin, and parsley. Season to taste with salt and pepper.
2 Imperfect eggplants
2 tablespoons extra-virgin olive oil
1/8 teaspoon finely grated garlic
1 tablespoon tahini (sesame seed paste)
1 tablespoon fresh lemon juice
1/4 teaspoon smoked paprika
1/8 teaspoon ground cumin
2 tablespoons chopped flat-leaf parsley
Kosher salt and freshly ground black pepper