Preheat your oven to 400°F (200°C).

Wash the eggplant and pat it dry. Use a fork to prick several holes into the eggplant to allow steam to escape while baking.

Place the eggplant on a baking sheet and bake in the preheated oven for about 30-40 minutes, or until the skin is charred and the eggplant feels soft when gently squeezed. Turn the eggplant halfway through the baking time to ensure even cooking.

Once the eggplant is cooked, remove it from the oven and cover in the foil. This will make it easier to handle.

Once the eggplant has cooled down a bit, carefully peel off the charred skin. The flesh inside should be soft and tender.

Place the peeled eggplant in a colander for a few minutes to allow any excess liquid to drain away.

In a bowl, combine the tahini, minced garlic, freshly squeezed lemon juice, ground cumin, and a pinch of salt. Mix well to combine these flavors.

Mash the cooked eggplant with a fork or potato masher until it reaches a smooth and creamy consistency.

Add the mashed eggplant to the bowl with the tahini mixture. Stir everything together until well combined.

Taste and adjust the seasoning with more salt or lemon juice if needed. The baba ghanoush should have a well-balanced flavor with a slight tang from the lemon and a hint of smokiness from the eggplant.

Transfer the baba ghanoush to a serving dish, using the back of a spoon to create a slight well in the center.

Drizzle the extra-virgin olive oil over the baba ghanoush, allowing it to pool slightly in the well you created. This adds richness to the dip.

Garnish with chopped fresh parsley and a sprinkle of paprika if desired. The paprika not only adds color but also a subtle depth of flavor.

Serve the creamy baba ghanoush with warm pita bread, fresh vegetables, or as a spread for sandwiches and wraps.