Healthy Baba Ganoush (Roasted Eggplant Dip)

• 2 medium eggplants
• 2 garlic cloves, minced
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt to taste
• Black pepper to taste
• Fresh parsley, chopped for garnish
• 1 tablespoon pomegranate seeds (optional, for garnish)

1. Preheat your oven to 400°F (200°C).
2. Pierce the eggplants with a fork multiple times around their surfaces to allow steam to escape during cooking.
3. Place the eggplants on a baking sheet and roast in the preheated oven for 35-40 minutes, or until the skin is wrinkled and the insides are soft.
4. Remove the eggplants from the oven and allow them to cool enough to handle.
5. Cut the eggplants in half and scoop out the flesh into a colander. Let it drain for a few minutes to remove excess moisture.
6. Transfer the eggplant flesh to a food processor.
7. Add the minced garlic, tahini, lemon juice, olive oil, cumin, and smoked paprika to the food processor.
8. Season with salt and black pepper to taste.
9. Pulse the mixture until smooth and creamy, or desired consistency is reached.
10. Taste and adjust seasoning, adding more salt, lemon juice, or spices as needed.
11. Transfer the baba ganoush to a serving dish.
12. Garnish with chopped fresh parsley and sprinkle with pomegranate seeds if using.
13. Serve with your choice of crackers, sliced veggies, or warm pita bread.