Preheat the oven to 450 ℉ and position the rack to the upper side of the oven. Line a baking sheet with foil or parchment paper. Place the eggplant halves on the baking sheet (face up) and drizzle them with olive oil. Flip them to cut side down and roast until the skin is collapsing and the eggplant is very tender (about 35 minutes). Remove from oven and let cool for about 10 minutes or until you can handle the eggplant.
Flip the eggplants over and scoop out the meat, leaving the skin behind.
Place the eggplant flesh in a fine mesh strainer over the sink or mixing bowl. Remove as much moisture as possible. Using a wooden spoon, stir and press on the flesh to release the moisture.
Transfer eggplant, garlic, lemon juice, tahini, 1/3 cup olive oil, salt, and 1/3 of the Egyptian seasoning to a food processor. Pulse to incorporate the ingredients, then blend until smooth.
Transfer Baba Ganoush to a bowl and drizzle with more olive oil. Garnish with remaining Egyptian seasoning and parsley (or mint). Serve cold or at room temperature with fresh vegetables and pita bread. Enjoy!
