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

To Grill:

• 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.
• Gently peel charred layer and toss, then scoop out the meat and put 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 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.