Preheat the oven to 425º. Place the eggplant halves cut side down on a baking sheet and roast until very soft to the point of collapsing, about 30 minutes. Let cool until handleable, then scoop out the flesh, placing in a food processor. Add the garlic and tahini, and puree smooth. Add the olive oil, paprika, and the smaller amounts of salt and lemon. Puree, adding more salt or lemon to taste, if necessary. (Alternatively, you can mash the garlic and salt together to a paste in a mortar and pestle or with a fork on a cutting board. Mash everything together in a bowl, leaving it slightly chunky.)
Chill for an hour or so if you have the time, to let the flavors meld. The garlic in particular will become more pronounced as it sits.
To serve, mound the baba ganouj in a bowl, make a well with the back of a spoon, and drizzle with olive oil. Top with plenty of parsley and a few pinches of smoked paprika.
The baba ganouj will keep, refrigerated, for at least several days.
Adapted from Vegetarian Cooking for Everyone, by Deborah Madison, and the New Moosewood Cookbook, by Molly Katzen.Molly Katzen says you can vary this dip by adding 1/2 cup greek yogurt and 1/2 teaspoon ground cumin. Yum!Nutritional values are based on one of four servings.