Lay out the eggplant (aubergine) skin-side up on a baking tray (lined with baking paper) and roast in oven for around 45 minutes at 180 degrees Celsius (350 degrees Fahrenheit), until soft enough to easily pierce with a fork
Around 20 minutes before removing eggplant from the oven, place the whole garlic cloves in the same baking tray
Meanwhile, mix together the paprika, lemon juice, tahini, olive oil, parsley and salt + pepper in a bowl
Push the garlic cloves out of their skins (should fall out easily) and place in the bowl, using a spoon to gently crush them and mixing them into the rest of the mixture
Once eggplant is done, remove from oven and leave to cool for about 10 minutes, until cool enough to handle
Use a spoon or fork to scoop out the flesh from the skin (the flesh should fall out fairly easily) and add to the bowl
Mix well, taste and adjust seasonings as necessary
Keeps covered in the fridge for up to a few days
To serve:
Spread baba ganoush onto toast and top with desired ingredients
Notes
*Omit if you'd prefer to keep it oil-free**Suggested toppings: