Preheat your oven to 400°F (200°C).

Prick the eggplant several times with a fork to allow steam to escape during roasting.

Place the eggplant on a baking sheet and roast in the preheated oven for about 30-40 minutes, or until the skin is charred and the flesh is soft. Turn the eggplant halfway through cooking for even roasting.

Once roasted, remove the eggplant from the oven and let it cool for a few minutes. Cut the eggplant in half and scoop out the flesh with a spoon, discarding the skin.

In a mixing bowl, combine the roasted eggplant flesh, tahini, olive oil, lemon juice, minced garlic, and salt. Use a fork or a food processor to blend until smooth and creamy.

Taste and adjust the seasoning if necessary, adding more salt, lemon juice, or tahini to your preference.

Transfer the Baba Ganoush to a serving bowl and create a swirl on top with the back of a spoon. Drizzle with a little extra olive oil and sprinkle with paprika, if desired.

Garnish with fresh parsley and pomegranate seeds for added color and texture.

Serve with pita bread, fresh vegetables, or your favorite crackers. Enjoy!