Roast the eggplant - Preheat the oven to 400°F. Cut off the stem of the eggplant and slice in half lengthwise. Place the eggplant halves cut-side down on a baking sheet lined with parchment paper. Pierce the eggplant skin several times with a fork. Roast for 25-30 minutes, or until the flesh is soft and tender. Remove from the oven and let cool. - If you're short on time, you can also grill the eggplant instead of roasting it. This will give the baba ghanoush a smokier flavor.

Make the dip - Once the eggplant is cool enough to handle, scoop out the flesh and transfer it to a blender or food processor. Add the garlic, tahini, lemon juice, maple syrup, paprika, and a pinch of salt. Blend until smooth and creamy, scraping down the sides as needed. -

Adjust the seasoning - Taste the dip and adjust the seasoning if needed. Add more salt, lemon juice, or paprika to taste. - If the dip is too thick, you can thin it out with a tablespoon of water or olive oil.

Chill and serve - Transfer the dip to a serving bowl, drizzle with olive oil, and sprinkle with fresh parsley. Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld together. Serve with pita chips, crackers, or fresh vegetables. - Baba ghanoush tastes even better the next day, so you can make it ahead of time for a party or gathering.