Smoky Baba Ganoush

Ingredients

• 2 large eggplants
• 1/4 cup tahini
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 2 tbsp olive oil
• salt to taste
• fresh parsley for garnish

Method

1. 1

   Char the eggplants directly over a gas flame, on a grill, or under the broiler, turning occasionally, until the skin is completely blackened and blistered on all sides and the flesh is very soft, about 10-15 minutes — this direct char, not simply roasting whole in the oven, is what gives baba ganoush its signature smoky depth; oven-roasted eggplant alone tastes noticeably flatter.

2. 2

   Let the charred eggplants cool slightly, then halve them and scoop the soft flesh into a colander, discarding the blackened skin.

3. 3

   Let the flesh drain for 10 minutes to remove excess liquid.

4. 4

   Mash the drained eggplant with tahini, lemon juice, garlic, olive oil, and salt until mostly smooth, with some texture remaining.

5. 5

   Garnish with parsley and a drizzle of olive oil before serving.