Start by preheating your oven to 450F
Wash and dry your eggplant, then pierce it using a knife to create several slits all around the eggplant, about 4-5 times. This helps the steam escape
Place the eggplant on a foil lined baking sheet and bake for 45 minutes, or until it is really soft and can be easily pierced with a fork
Cut the eggplant in half lengthwise and scoop out the flesh using a fork or spoon. Place it in a sieve over a bowl and allow it to drain its liquid for a few minutes
In a bowl, mix together the eggplant flesh, tahini, salt, paprika, garlic and lemon juice and mash it will using a fork. This will create a chunky consistency. If you like it smooth, you can pulse it in a food processor or use an immersion blender.
Adjust the baba ganoush to your liking
Toast the pine nuts in a pan on medium heat, stirring often for 5 minutes or until golden
Serve the baba ganoush topped with olive oil, pine nuts, pomegranate seeds and/or parsley