Amazing Eggplant Dip (Baba Ghanoush) You'll Never Choose Store-Bought Again!

1. Turn the eggplants until the skin is charred and the eggplant is soft all the way through, then place in a sink of water to cook. Depending on your cooking method, this could take 30 minutes. When you put the eggplants in the water, the skin will peel away from the flesh with ease. Once this is done, sit aside to drain. 2. Removing the top, put the soft eggplant, the tahini, the garlic, the lemon juice and the salt into a food processor. Blend well, scraping down the sides regularly, until you have a smooth and creamy mix. 3. Put in a bowl and top with olive oil, paprika and finely chopped parsley. Serve with either turkish bread, pita, crackers or crudités. This recipe makes about 2 cups, which is more than enough for a small gathering.