This recipe is adapted from Early Morning Farm. To finish baba ghanoush, I like to drizzle olive oil over the surface and sprinkle smoked paprika and minced parsley on top. Not only does it add a pop of color, but a symphony of flavors with each bite.
If you are making baba ghanoush without a grill or gas stovetop, you can use your oven. Preheat the oven to 375 F and line a baking sheet with foil. Prick the skin of the eggplant with a fork so the entire eggplant is pocked with holes – this will help steam release in the oven. Cut the eggplant in half and place it on the baking sheet flesh-side down. Bake for 30-45 minutes (or longer), until the inside flesh is extremely soft to the touch.
Find it online: https://emmafrisch.com/how-to-make-perfect-baba-ghanoush/