Preheat the oven to broil.

Cut the eggplants into rounds about 1/2 inch thick. Lay out on a baking sheet lined with parchment paper, and sprinkle with a bit of sea salt. Let rest for about 10 minutes.

After 10 minutes, use a clean towel to dry off any excess liquid from the eggplant rounds.

Drizzle the eggplant with a little olive oil, and add another pinch of sea salt.

Place the baking sheet in the middle of the oven (this will slow-roast the eggplant). Roast the eggplant for about 5-10 minutes, or until the tops are browned and even a little bit blackened.

When the eggplant are done, remove from the oven and let cool.

While eggplant is cooling, bring a sauté pan to medium heat with a little olive oil. Add minced garlic and sauté until garlic is slightly browned. Remove pan from heat and let rest for a few minutes. Don't remove the garlic or the oil from the pan - we will use both of them in a few minutes.

While the pan is cooling, take the skins off of the eggplant rounds. You can do this with a knife (be careful!) but I think it's easier by hand.

Once all of the eggplant skins are removed, add eggplant, garlic (and the oil it was cooking in), tahini, lemon juice + zest, and spices to a food processor. Process until desired consistency is reached - some like their dips smooth and creamy, others like them thick and chunky. I like mine somewhere in between.

To serve, scoop baba ganoush into a bowl. Top with freshly minced parsley, sesame seeds, and a few sprinkles of smoked paprika. Best enjoyed with grilled pita, but also delicious with crackers or fresh veggies.