One roasted eggplant, two servings: split the flesh before seasoning so baby gets plain soft strips and the adults get baba ganoush.
Prick a few times with a fork. Broil or roast at 450°F, turning occasionally, 25–35 min until the skin is charred/collapsed and the flesh is fully soft. (A stovetop char over a gas flame works too, for extra smokiness.)
Let cool enough to handle, then halve and scoop out the flesh. Set aside a few spoonfuls of plain roasted flesh for the baby portion — before any salt, garlic, or lemon goes in.
Mash the reserved plain eggplant with a fork, or cut cooled roasted strips into soft, baby-fist-sized pieces for self-feeding. No seasoning needed — it's naturally mild and easy to gum. Stir in a spoon of yogurt or olive oil if you want it richer.
Mash the remaining flesh with tahini, lemon juice, garlic, olive oil, and salt until mostly smooth (a few chunks are fine). Taste and adjust. Finish with a drizzle of olive oil, parsley, and a pinch of cumin or smoked paprika if using.
Dip with warm pita and cucumber sticks, or spread on toast/crackers. Reserved baby strips go straight on the tray.