Baba Ghanoush

• Large eggplants4
• Garlic cloves2
• Kosher salt2 tsp
• Lemon1
• Tahini3 tbsp
• Extra virgin olive oil3 tbsp
• Greek yogurt2 tbsp
• Cayenne pepper1 pinch
• Mint leaf1
• Parsley2 tbsp

Steps · tap to check off

1. 1Preheat grill to medium-high and lightly oil the grate.
2. 2Prick eggplant skins with a knife and grill, turning often, until charred and collapsed (25–30 minutes). 25:00
3. 3Place eggplants in a bowl, cover with foil, and let cool for 15 minutes. 15:00
4. 4Split eggplants and scrape flesh into a colander; drain for 5–10 minutes. 5:00
5. 5Transfer flesh to a bowl and mash with crushed garlic and salt until creamy yet textured.
6. 6Whisk in lemon juice, tahini, olive oil, cayenne pepper, and yogurt.
7. 7Cover and refrigerate until completely chilled.
8. 8Stir in chopped mint and parsley before serving.