additional olive oil and smoked paprika for garnish
Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
Brush the cut sides of the eggplant with 1 tablespoon of olive oil, and season the eggplant generously with salt.
Place the eggplant halves cut side down on the sheet pan. Roast for 30-40 minutes until eggplant is very tender.
Scoop out the insides of the eggplant and place in a food processor.
Add the remaining olive oil, lemon juice, garlic, tahjni, salt and paprika to the food processor.
Lightly pulse for a chunkier dip. If you prefer a smooth dip, puree the eggplant mixture until no lumps remain.
Spoon the dip into a bowl. Top with chopped parsley, a drizzle of olive oil and smoked paprika. Serve.
This dip can be made up to 3 days in advance. Wait to add your garnishes until right before you're ready to eat.
Eggplant dip requires a fair amount of salt to counteract the natural bitterness of this particular vegetable. Taste your dip, and then keep adding salt as needed until you get to your desired flavor level.