Preheat oven to broil. Prick eggplants all over with fork. Place on foil-lined shallow baking pan. Broil about 12 minutes or until skin is charred on all sides, turning occasionally. Reduce oven temperature to 400°F. Bake 15 to 20 minutes longer or until eggplant flesh is tender. Let stand until cool enough to handle.
Cut eggplants in half lengthwise. Scoop flesh into colander, discarding charred skin and as many of the seeds as possible. Drain 30 minutes, stirring occasionally. Place eggplant, tahini, lemon juice, minced garlic, cumin and smoked paprika in food processor; cover. Process until smooth. If needed, add 1 to 2 tablespoons of the olive oil for smooth texture. Season to taste with salt and pepper.
Spoon dip into serving bowl. Drizzle with remaining 1 tablespoon olive oil. Sprinkle with parsley. Serve with pita wedges, French bread slices or crackers.
Test Kitchen Tip: Choose small to medium eggplants as larger eggplants will have more seeds and tend to be bitter.
Garnishing Tip: Sprinkle dip with additional smoked paprika, toasted McCormick® Sesame Seed, pomegranate seeds or chopped pistachios.
Makes 2 cups or 16 (2-tablespoon) servings.
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