Place the eggplants into a pre-heated oven steam setting 100 °C for 45 mins
While the eggplant steams peel and roughly chop the garlic and pace into the jug of a blender with tahini, lemon juice, cumin, coriander smoked paprika and 30gm of EVOO
Blend on high speed until the mixture thickens and scrape down the sides with a rubber spatula and blend again. Once the eggplants are cooked remove from the oven and set aside to cool
Once cool enough to handle cut the eggplant in half and scrape out the inside and place into a fine mesh sieve to strain off the bitter liquid
Press the eggplant in the sieve with the back of a spoon to squeeze out excess liquid and once done add to the blender with another 30-40gm of EVOO and season with salt
Blend on high speed for 1 minute then check the seasoning and adjust if needed, scrape down the sides of the blender again and blend for a further 1-2 minutes until smooth
Spoon out the baba ganoush onto a plate and sprinkle over dukkah, drizzle over a little extra EVOO and finish with picked parsley leaves