2 small eggplant, halved lengthwise
1/4 Cup Olive Oil, plus more for drizzling
Kosher salt and freshly-ground Black Pepper
1-1/2 tsp Ras El Hanout
Pinch Cayenne Pepper, Ground
1 garlic clove, sliced
1/2 Cup tahini (sesame seed butter)
2 Tbsp lemon juice
2 scallions, sliced
Chopped fresh parsley for sprinkling (optional)
Place halved eggplant on a lightly-oiled large rimmed baking sheet; drizzle eggplant with olive oil and season with salt and pepper. Roast eggplant in a preheated 425 F oven until eggplant are tender when pierced with a knife, approximately 25 to 30 min. Remove eggplant from oven and set aside to allow to cool completely.
Meanwhile, heat 1/4 Cup olive oil in a small skillet over medium-low heat; add ras el hanout, ground cayenne and sliced garlic. Saute spice mixture until fragrant, about 1 min; remove from heat and allow to cool slightly.
Using a spoon, scrape out roasted flesh from the cooled eggplant halves. Transfer eggplant to bowl of a food processor outfitted with the puree blade. Add spiced oil you sauteed previously, along with the tahini, lemon juice and scallions; puree mixture until desired smoothness is achieved.
Season baba ghanoush generously with salt and pepper; taste and adjust seasonings (lemon juice, etc) to your liking. Serve sprinkled with parsley, if desired. Serve immediately.
Refrigerate leftovers in a covered dish for up to one week.