Baba Ghanoush

Method

1. 1

   Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.

2. 2

   Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.

3. 3

   When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.

4. 4

   Transfer eggplant to mixing bowl. Add crushed 2 garlics and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in 1 lemon juice, 3 tbsp of tahini, olive oil, and 1 pinch of cayenne pepper. Stir in yogurt.

5. 5

   Cover bowl with plastic wrap and refrigerate until completely chilled. Stir in 1 mint and 2 tbsp of parsley, and taste to adjust seasonings before serving.