Smoky Fire-Roasted Baba Ganoush with Warm Pita

Prick each eggplant several times with a fork to allow steam to escape during roasting.

For the best smoky flavor, char the eggplants directly over a gas burner flame, turning with tongs every 3 to 4 minutes until the skin is completely blackened and blistered on all sides and the flesh inside has collapsed and is very soft, about 15 to 20 minutes total. Alternatively, broil them on a sheet pan 4 inches from the heating element, turning occasionally, for about 25 minutes.

Place the charred eggplants in a colander set over a bowl and let them drain and cool for at least 10 minutes. The draining step removes bitter liquid.

Split the eggplants open and scoop the soft flesh into a bowl, leaving behind any stubborn charred skin. Do not worry about getting every last bit of skin out — small flecks add to the smoky flavor.

Gently chop and mash the eggplant flesh with a fork. Do not use a food processor — baba ganoush should have texture, not be a smooth puree.

Stir in the tahini, lemon juice, minced garlic, salt, and cumin. Mix until combined but still slightly chunky.

Spread the baba ganoush on a shallow plate or bowl. Create swooping grooves with the back of a spoon. Drizzle generously with olive oil, sprinkle with smoked paprika and chopped parsley. Add pomegranate seeds if using.

Warm the pita breads on a dry skillet or directly over a flame for 30 seconds per side. Cut into wedges and serve alongside the baba ganoush.