List of Instruction

• 1

   

  Arrange a rack in middle of oven and preheat to 450°. Place eggplants on a rack set in a rimmed baking sheet. Roast, turning eggplants every 15 minutes, until flesh is completely tender, about 1 hour. Let cool.
• 2

   

  Set a colander over a bowl. Scoop out flesh and place in colander; discard skins. Let flesh drain, stirring occasionally, for 30 minutes.Transfer eggplants to a medium bowl and mash with a fork. Stir in oil, garlic, tahini, lemon juice, paprika, cumin, and parsley. Season to taste with salt and pepper.