Baba Ghanoush

Directions

1. Preheat a gas or coal grill to medium heat and place the eggplants directly over the heat.
2. Cook for 30–40 minutes, turning occasionally with tongs, until they are completely tender and well charred on all sides.
3. Wrap with foil and let rest for 15 minutes.
4. Open the foil package. Working on one eggplant at a time, use a sharp paring knife to slit it open lengthwise.
5. Scoop out the soft flesh with a large spoon and transfer it to a strainer set in a large bowl. Once all eggplant has been scooped, pick out any stray bits of skin and blackened flesh, and discard.
6. Transfer the eggplant to a salad spinner, distributing it evenly around the perimeter. Spin gently until all excess moisture is extracted.
7. Discard all drippings and wipe out the bowl. Return the eggplant to the bowl.
8. Add the garlic and lemon juice to the eggplant and stir vigorously with a fork for about 1½ minutes, until the eggplant breaks down into a rough paste.
9. Stirring constantly and vigorously, add the tahini, followed by the olive oil, in a thin, steady stream. The mixture should become pale and creamy.
10. Stir in parsley and season to taste with salt and more lemon juice, if desired.
11. Transfer the mixture to a serving bowl and drizzle with olive oil.
12. Let it warm to room temperature before serving. Baba ghanoush can be stored in an airtight container in the refrigerator for up to four days.