In a bowl, beat the tahini with the lemon juice (the tahini stiffens at first then softens), then beat in the yogurt. Add the mashed eggplant, garlic to taste, and a good pinch of salt. Beat vigorously and taste to adjust flavoring.
Transfer baba ganoush to serving dish and garnish with a drizzle of olive oil, a sprinkling of parsley and a pinch of smoked paprika. For best flavor, serve at room temperature.
1 - 2 days prior [optional],
Eggplant 3/4 eggplant
Prick the eggplants in a few places with a pointed knife to prevent them from exploding. Cook the eggplant over the flame of a charcoal barbecue until the skin is charred all over and they feel very soft when you press them. Alternatively, you can place them on a foil-lined baking sheet and roast them in your oven set on its highest heat setting for about 45-55 min until soft. When cool enough to handle, peel skin with your hands and drop flesh into a strainer or colander with small holes. Press out as much of the water and juices as possible. Still in the colander, chop the flesh with a pointed knife, then mash it with a fork or wooden spoon, letting the juices escape through the holes. Add a tiny squeeze of lemon juice to keep from going brown and store in a airtight container in the fridge,