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.
warmed or toasted pita bread, peppers, carrots, cucumbers, tomatoes, or for parties Doritos.