This dish is a Middle Eastern recipe. It's a dip which is very easy and quick to make. In essence, this is just an eggplant puree, which has many variations depending on which countries (or even city) you're in. Depending on what after taste you want to achieve, you can bake the eggplant in the oven or grill it for a smokier flavor.
If you want to make a vegan Baba Ganoush, simply omit the Greek yogurt. We used a little bit to help with the consistency and texture but feel free to adjust to taste.
Preheat the oven to 425 degrees F. Cut a few slits in the skin of the eggplant and cut in half, lengthwise. Sprinkle salt all over the eggplant. Let it sit for 5 minutes for the salt to draw out it's bitterness.
Place the two eggplant halves on an oiled baking sheet, skin side up. Drizzle more olive oil on top and bake 30-40 minutes or until the eggplant fully softens through.
Remove eggplant from the oven and set it aside to cool. When the eggplant has cooled, remove the skin and place the flesh in a food processor.
Additionally, add the yogurt, lime, garlic, tahini, sumac, and pine nuts. Blend until combined.
Transfer the baba ganoush to a small bowl and top with additional pine nuts and parsley.