This silky, smoky, garlicky spread--a staple of Middle-Eastern cuisine--will have you scrambling for extra dippers. Long cooking under the broiler gives eggplant a custardy texture.
Preheat broiler. Line a 15×10-inch baking pan with foil. Cut a shallow slit in each side of eggplants, four slits total per eggplant; arrange in prepared pan. Broil eggplants 5 inches from heat until softened, about 40 minutes, turning every 10 minutes. Cool.
When eggplants are cool enough to handle, scoop out pulp and discard skin. Place eggplant pulp in a colander set in a large bowl. Sprinkle with salt. Allow to drain at least 30 minutes.
In a food processor, combine eggplant pulp, lemon juice, tahini, 1 tablespoon olive oil, the garlic, cumin, pepper and smoked paprika. Pulse several times, until smooth but with some texture. (Or use a potato masher for a chunkier dip.) Cover and chill at least 2 hours to allow flavors to develop.
To serve, spread baba ganoush on a platter or in a shallow bowl. Garnish with additional olive oil and parsley. Serve with fresh pita bread, pita chips or raw vegetable crudités.