Best Ever Baba Ganoush

Preheat the oven to 400°F and line a baking sheet with aluminum foil.
Cut the eggplant into ¼-inch circles, season with salt, and let them sit for 15-20 minutes to draw out excess water. Then, rinse them slightly and pat dry with a clean towel.
Transfer eggplant slices to the aluminum-lined baking sheet. Lightly brush both sides with olive oil and smoked paprika.
Bake the eggplant slices for 25 minutes, flipping halfway. Turn your oven to high broil and leave them in for another 2 minutes to achieve a smokier flavor.
Let the eggplant cool for 5-10 minutes before peeling the skin off. You should be able to remove it fairly easily.
Transfer the flesh to a food processor with olive oil, paprika, lemon juice, tahini, garlic, parsley, and sea salt & pepper to taste.
Pulse until you achieve your desired consistency (we prefer a smoother baba ganoush, but you can also mash everything for a more rustic texture). Taste and adjust any seasonings as needed.
Transfer the mixture to a jar or bowl and garnish with chopped parsley, toasted sesame seeds, a drizzle of olive oil, etc. Serve immediately, or let it cool in the fridge beforehand. Happy eating!