Preheat your oven to 400°F (200°C).

Slice the eggplant in half lengthwise and score the flesh with a knife.

Brush the cut sides with olive oil and sprinkle with salt.

Place the eggplant halves cut-side down on a baking sheet and roast for about 30 minutes, until the flesh is soft and slightly charred.

Remove the eggplant from the oven and let it cool for a few minutes.

Scoop the flesh into a blender or food processor.

Add the garlic, olive oil, lemon juice, smoked paprika, and any additional salt, then blend until smooth.

Transfer the Baba Ganoush to a serving bowl and garnish with fresh parsley.