Place eggplant flesh into the bowl of a food processor attached with a blade. Add the yogurt, tahini, garlic, lemon juice, salt, pepper, cumin and paprika
Smooth Baba Ganoush: Pulse the food processor or a hand blender ever so briefly, just until everything is blended. I usually pulse the mixture about five times. (Don't over-process⏤you want the dip to have a bit of texture)
Transfer the baba ganoush dip to a shallow bowl. Cover and refrigerate for an hour (if you don’t have the time, try putting it in the freezer for a few minutes to let the baba ganoush thicken a bit)
Just before serving, top the baba ganoush with olive oil and parsley leaves.
Enjoy with a side of warm pita bread.