Lebanese Baba Ganoush

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1. 1Step 1: Preheat the oven to 425°F. Cut the top off the garlic bulb, drizzle with olive oil, and wrap tightly in aluminum foil.
2. 2Step 2: Roast the garlic for 40 minutes until softened. Let cool, then squeeze out the cloves.
3. 3Step 3: Heat a charcoal grill to medium-high. Place the eggplant on the grill and turn with tongs every 5-10 minutes until evenly charred and the flesh has collapsed, about 40-50 minutes.
4. 4Step 4: Remove the eggplant and let cool for about 10 minutes. Peel off the charred skin, cut in half, scoop out the flesh, and chop roughly.
5. 5Step 5: In a small food processor, combine tahini, roasted garlic, lemon juice, spices, and olive oil. Pulse to blend.
6. 6Step 6: Add the chopped eggplant and pulse a few times until just combined, leaving some texture. Taste and adjust seasoning.
7. 7Step 7: Transfer to a wide bowl, make a well with the back of a spoon, drizzle with olive oil, and garnish with paprika and parsley.