When eggplant meets smoke there is a flavor explosion. This smoky, garlicky spread can be made ahead and used on sandwiches and salads or served to guests with pita chips.
Place one of your eggplants over the open flame of a gas burner and leave it until it is charred. Then turn it to an unburnt section and repeat. Keep turning until the whole eggplant is charred. Place it in an empty pot and cover. Repeat with the other eggplant. If you have access to a grill then by all means char the eggplants in that manner.
Allow both charred eggplants to sit in the pot covered for 20 minutes.
Remove the eggplant form the pot and wipe off the blackened skin. Do not rinse under water or you run the risk of loosing some of the smokey taste. If the skin is not sloughing off easily you can use a kitchen towel to wipe it away.
Place your eggplant into a food processor with the tahini, lemon juice, paprika, garlic, salt and 1/4 cup of the olive oil.
Puree until smooth. Taste and adjust seasonings. Feel free to add the rest of the olive oil if that is more to your taste.
Toast up your pine nuts in a dry skillet until golden and fragrant but watch them as they go from golden to ash in the blink of an eye. Sprinkle them on top of your Baba Ganoush for flavor.
Serve with carrot sticks, pita chips, or crackers.