smooth texture, garlic flavor perfect for dipping
Preheat oven to 450F.
Line a large baking sheet with parchment paper.
Cut the eggplants/aubergines in half and brush cut side with oil and lay facing down on the parchment paper.
Roast eggplants/aubergines for about 30-35 minutes until inside is tender and skin is collapsing.
Set aside to cool.
Flip eggplants/aubergines over and scoop out the flesh with a spoon, discarding the skins.
Allow the flesh to drain in a mesh strainer over a mixing bowl. Take out any bits of skin and discard. Drain as much of the liquid you can out of the eggplant/aubergine flesh here so this may take a few minutes and stir to encourage more to drain off.
Discard the drippings. Place eggplant/aubergines in a medium bowl. Add garlic, lemon juice, tahini, cumin, and beetroot into a blender or smash together with a fork. If using blender only pulse a few times for a good mix.
Stir in parsley and salt. Season with hot paprika, parsley, black pepper, and drizzle olive oil on top.
Serving Suggestions:
warmed or toasted pita bread, peppers, carrots, cucumbers, tomatoes, or for parties Doritos.