Stab eggplants with knife point before grilling. Grill and smoke whole eggplants till soft throughout, 1 hour or less, in barbecue on mesquite charcoal with oak wood. Peel and compost skin, scoop soft flesh into food processor with spoon.

Sprinkle sweet red paprika powder and chopped parsley over mix for color, serve with chips or pita or store in one pound plastic container with airtight lid in fridge. Can be frozen, but drain off the liquid from bottom of container if you plan to freeze the baba ganoush. Fresh for a week in the fridge. Serve as appetizer, salad course, or dip with pita bread, crackers, veggies, cheese, fruit, chicken wings. Enjoy.