Baba Ghanoush

Steps

1. 1
   Step 1:

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

2. 2
   Step 2:

   Prick the eggplant skins several times with the tip of a knife.

3. 3
   Step 3:

   Place the eggplants directly on the grill.

4. 4
   Step 4:

   Turn the eggplants frequently with tongs while the skins char.

5. 5
   Step 5:

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

   25–30 min
6. 6
   Step 6:

   Transfer the eggplants to a bowl, cover tightly with aluminum foil, and let cool for about 15 minutes.

   15 min
7. 7
   Step 7:

   When cool enough to handle, split the eggplants in half and scrape the flesh into a colander set over a bowl.

8. 8
   Step 8:

   Drain for 5 to 10 minutes.

   5–10 min
9. 9
   Step 9:

   Transfer the eggplant flesh to a mixing bowl.

10. 10
    Step 10:

    Add the crushed garlic and salt, then mash until creamy but still slightly textured, about 5 minutes.

    5 min
11. 11
    Step 11:

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

12. 12
    Step 12:

    Stir in the yogurt.

13. 13
    Step 13:

    Cover the bowl with plastic wrap and refrigerate until completely chilled.

14. 14
    Step 14:

    Stir in the mint and parsley, then taste and adjust the seasonings before serving.