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1
Preheat oven to 400 degrees Farenheit.
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2
On one baking tray, arrange kale leaves in a single layer. Toss with two tablespoons of the olive oil, 1 teaspoon of kosher salt, and a pinch of red pepper flakes.
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3
Make room at one corner of the tray for 4 slices of lemon, brushed with olive oil on both sides and sprinkled with kosher salt.
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4
Rinse off the baby eggplants. Place on a second baking tray and toss with olive oil. Place both trays in the oven.
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5
Remove baking sheet with kale and lemons after about 15 minutes. Kale leaves should be slightly crispy and lemons should have a little char.
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6
Remove tray with eggplants after about 45 minutes, turing them partway through. Eggplants may burst during roasting, which is fine - let them keep going.
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7
Once kale, lemons, and eggplant are all out of oven, turn the temp down to 350.
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8
While eggplants cool, cut the pitas into eighths. Arrange on a baking tray and brush with olive oil. Sprinkle with za'atar and sea salt, and bake in oven for 10-12 minutes.
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9
Place roasted kale, parsley, lemon slices, garlic cloves, tahini, remaining 1 1/2 teaspoons of salt, smoked paprika, and lemon juice into the bowl of a food processor. Remove skin and stems from eggplants and add pulp to bowl as well.
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10
Pulse briefly, then add remaining two tablespoons of olive oil. Pulse again until ingredients are incorporated. The result should rather textured, but keep pulsing if you prefer smoother baba ghanoush.
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11
Transfer baba ghanoush to a small serving bowl. Top with chopped parsley, a pinch of smoked paprika, and a drizzle of olive oil. Serve with warm toasted pitas.
