Heat the oven to 400°F, wrap the pierced eggplants in foil, and place them on a baking sheet for 50 to 60 minutes. The skins should look deflated and wrinkled, and the eggplants should yield completely when pressed with a fork.

Let the eggplants cool until comfortable to handle, then peel away the skins and remove any large seed clusters. Set the flesh in a strainer over a bowl for 20 minutes so excess liquid can drain away without rinsing the eggplant.

Add the drained eggplant, tahini, lemon juice, olive oil, garlic, and salt to a food processor and pulse until smooth. Stop once the dip looks creamy with a little texture, since continuous processing can make eggplant gluey.

Spoon the baba ganoush into a serving dish and finish with parsley, smoked paprika, and red pepper flakes, if using. Make shallow swirls in the surface and add a drizzle of olive oil before serving with pita and veggies.