Preheat your grill or oven to high heat. Pierce the eggplants with a fork to prevent bursting and place them on the grill or directly on the oven rack. Roast for 20–30 minutes, turning occasionally, until the skin is charred, and the flesh is soft.

Remove the eggplants from the heat and allow them to cool. Once cool, peel off the charred skin and discard it. Place the soft flesh in a mixing bowl or food processor.

Add tahini, minced garlic, lemon juice, olive oil, ground cumin, and salt to the eggplant. Blend until smooth. Adjust seasoning to taste.

Transfer the baba ghanoush to a serving bowl. Drizzle with olive oil and garnish with smoked paprika, chopped parsley, or pomegranate seeds for an authentic touch. Serve with pita bread, crackers, or fresh vegetables.