Use a vegetable peeler to make alternating strips around the eggplant so half of each eggplant has skin and half does not. Rub the eggplants all over with ghee and place them on a parchment covered sheet pan. Roast them at 375 degrees for 40 minutes, then flip them over and roast for an additional 40 minutes, or until they are very soft and browned on the outside.
Broil the eggplants for about a minute until the skin is very brown or begins to char. Remove the eggplant from the oven and allow it to rest for 30-45 minutes.
Once the eggplant has cooled, cut the ends off and cut it open. Scoop out any clumps of seeds inside of the eggplant and press them through a strainer into a bowl. Scoop out the flesh and about half of the skin and place them into the bowl. You should be left with 1.25-1.5 cups eggplant total.
Place the eggplant, lemon, garlic, cumin and salt into the food processor and pulse 2-3 times. Add the tahini and pulse again. Drizzle in the olive oil as you gently pulse the baba. Once all of the oil is mixed in, season with salt to taste.
Garnish with chopped parsley, cumin and paprika.
Tip: You can also drizzle some additional olive oil and squeeze a bit of lemon juice on top. Serve with your favorite chopped vegetables or pita!