Baba Ghanoush

5 steps · 29 min total

1. 01

   Prepare Grill and Eggplants

   Preheat an outdoor grill to medium-high heat, then lightly oil the grate. Prick the surface of each eggplant several times with a knife tip; this helps steam escape as they cook.
2. 02

   Grill and Cool Eggplants

   Place the pricked eggplants directly on the hot grill. Turn them frequently with tongs as the skin chars, cooking until they've completely collapsed and feel very soft — this usually takes 25 to 30 minutes. Once cooked, transfer the eggplants to a bowl, cover it tightly with aluminum foil, and let them cool for about 15 minutes.
3. 03

   Drain Eggplant Flesh

   Once the eggplants are cool enough to handle, split them in half lengthwise. Scrape the tender flesh into a colander set over a bowl, allowing it to drain for 5 or 10 minutes to release any excess liquid.
4. 04

   Mash and Mix Dip

   Transfer the drained eggplant flesh to a mixing bowl. Add the crushed garlic and kosher salt, then mash the mixture until it's mostly creamy but still has a little texture, about 5 minutes of mashing. Whisk in the lemon juice, tahini, olive oil, and a pinch of cayenne pepper, then stir in the Greek yogurt.
5. 05

   Chill and Serve

   Cover the bowl with plastic wrap and refrigerate the baba ghanoush until it's completely chilled. Just before serving, stir in the fresh mint and parsley, then taste and adjust the seasonings as needed.