Baba Ghanoush

1. 1

   Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.

2. 2

   Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.

   25–30 minutes15 minutes
3. 3

   When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.

   10 minutes
4. 4

   Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.

   5 minutes
5. 5

   Cover bowl with plastic wrap and refrigerate until completely chilled. Stir in mint and parsley, and taste to adjust seasonings before serving.

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