Baba Ghanoush

Instructions

1- Preheat an outdoor grill for medium-high heat and lightly oil the grate.

2- Prick the surface of the skin of eggplants several times with the tip of a knife.

3- Place eggplants directly on grill.

4- Turn frequently with tongs while skin chars.

5- Cook until eggplants have collapsed and are very soft, 25 to 30 minutes.

6- Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.

7- When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl.

8- Drain 5 or 10 minutes.

9- Transfer eggplant to mixing bowl.

10- Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes.

11- Whisk in lemon juice, tahini, olive oil, and cayenne pepper.

12- Stir in yogurt.

13- Cover bowl with plastic wrap and refrigerate until completely chilled.

14- Stir in mint and parsley, and taste to adjust seasonings before serving.