Position your Oven rack about 6 inches from the Broiler element and preheat the Broiler to high. Line a Baking Sheet with Aluminum Foil.

Use a fresh eggplant — older ones turn grey instead of browning. Wash, dry, and cut into uniform 3/4-inch slices or cubes. To salt, lay on a rack, sprinkle lightly, and rest 20–30 minutes. Rinse and pat thoroughly dry before oiling — skipping this causes grey, rubbery results. Coat evenly with a generous amount of oil; too little leads to dry, tough pieces. Season with salt and pepper just before roasting.

Preheat Oven to 425°F and let it fully come to temperature. Arrange oiled, seasoned eggplant in a single layer on a Baking Sheet — no crowding or overlapping, or pieces will steam instead of brown. Use two pans if needed. Roast at 425°F for 25 to 35 minutes. Flip each piece at the halfway point, around 12 to 15 minutes. Start checking doneness at 25 minutes. If the exterior is browning too fast before the interior is tender, drop the oven to 400°F for the remaining time. Thicker slices may need up to 40 minutes at up to 475°F — adjust timing to your cut.

Broil the 2 large eggplants about 1 lb each for 30–40 minutes, turning them every 10 minutes with Tongs, until the skin is deeply charred and blackened on all sides and the 2 large eggplants about 1 lb each have completely collapsed and feel very soft when pressed.

Transfer the charred 2 large eggplants about 1 lb each to a Colander set over the sink. Once cool enough to handle (about 10 minutes), split each 2 large eggplants about 1 lb each open lengthwise and scoop out the flesh with a spoon, discarding the charred skin. Let the flesh drain in the Colander for 5–10 minutes — this removes excess liquid and prevents a watery dip.

Roughly chop the drained 2 large eggplants about 1 lb each flesh on a Cutting Board with a Knife, then transfer it to a Mixing Bowl.

Add the 3 cloves garlic minced or pressed into a paste minced, 3 tbsp tahini well-stirred, 3 tbsp fresh lemon juice from about 1–2 lemons, 2 tbsp extra-virgin olive oil plus more for drizzling, ½ tsp kosher salt plus more, and ¼ tsp ground cumin to the Mixing Bowl. Mix vigorously with a fork until everything is combined and the dip is creamy but still has some texture. Taste and adjust: add more 3 tbsp fresh lemon juice from about 1–2 lemons for brightness, more 3 tbsp tahini well-stirred for richness, or more ½ tsp kosher salt plus more as needed.

Transfer the baba ganoush to a wide, shallow serving Mixing Bowl. Use the back of a spoon to create swoops and swirls across the surface. Drizzle generously with 2 tbsp extra-virgin olive oil plus more for drizzling, then scatter chopped 1 tbsp fresh flat-leaf parsley finely chopped, ¼ tsp smoked paprika, and 1 pinch sumac (if using) over the top.