The most important step is achieving the smoky flavor. The eggplants should be roasted until the skin is completely black and the inside is soft. Ideally, roast them directly over the flame of a gas stove or on a grill.
Unlike Hummus, Baba Ghanoush is blended briefly; it is usually just coarsely mashed to maintain a slightly rustic texture (in Lebanon, it is also called Mutabbal).
Prick the eggplants several times with a fork. Roast them directly over the flame of a gas stove, on a grill, or in the oven (if using the oven, roast at 220 °C (425 °F) for about 50-60 minutes until the skin is completely charred black).
Once roasted, the eggplants should be completely softened and 'collapsed'.
Place the roasted eggplants in a bowl, cover with foil, and let them sweat for 10 minutes. Then peel them, removing the black charred skin. Only the soft smoky flesh should remain.
Place the flesh in a sieve and allow the excess watery juice to drain (about 15 minutes). This step prevents a watery consistency in the dip.
Transfer the flesh to a bowl. Add tahini, lemon juice, crushed garlic, and salt. Stir or briefly blend (only briefly, to keep the dip slightly coarse and rustic, not completely smooth like Hummus).
Taste thoroughly; the dip should be smoky, acidic, and salty.
Transfer the Baba Ghanoush to a shallow serving dish and use a spoon to create a well or swirl in the center.
Drizzle generously with olive oil and sprinkle with paprika or chopped parsley. Serve with fresh or warm pita bread.