• You can either grill or bake the eggplant. I personally like to grill it so it has more of a smokey flavor.

To Grill (preferred method):

• Drizzle olive oil on both sides of the eggplants. Grill the eggplant whole with open side down over an open flame (either on gas burner or on a grill) on medium-high heat for 20 minutes. Flip eggplant halfway through. Grill until the eggplant has fully charred on the outside, and the flesh has collapsed and softened. Peel off and discard the charred skin, then scoop out the flesh and set aside.

To Bake:

• Preheat oven to 425 degrees. Cut eggplant in half, vertically. Drizzle olive oil over both pieces on cut side and place eggplants facing down on a pan. Bake for 40 minutes. Let them cool, then flip the eggplants over and scoop out the meat. Discard the skin.

Instructions:

• Add eggplant to food processor along with the rest of the ingredients. Puree until you get a smooth consistency.
• Serve in a bowl and drizzle olive oil on top. Sprinkle paprika, sumac, chopped parsley and toasted pine nuts in the center.
• Serve with pita bread, carrot sticks, bell pepper strips and/or cucumber sticks/slices.