Baba Ganoush

Ingredients

• 3 medium Italian eggplants (about 2 pounds (910 g)), pricked all over with a fork
• 2 tablespoons (30 ml) lemon juice from 1 lemon, plus more as desired
• 3 medium cloves garlic, minced
• 3 tablespoons (45 ml) tahini
• 1/3 cup (80 ml) extra-virgin olive oil, plus more for serving
• 1/4 cup (60 ml) chopped fresh parsley leaves
• Kosher salt

Method

1. If using a grill (recommended), preheat a gas or charcoal grill to medium heat and place the eggplants directly over the heat source. Cook, turning occasionally with tongs, until the eggplants are completely tender and well charred on all sides, 30 to 40 minutes. Wrap with foil and let rest 15 minutes. Continue to step 3.
2. If using the broiler, adjust the rack to 6 inches (15 cm) below the broiler element and preheat the broiler to high. Place the eggplants on a foil-lined rimmed baking sheet and prick them all over with a fork. Broil, turning occasionally, until charred on all sides and completely tender, about 30 minutes (timing may vary depending on broiler strength). The eggplants should be very, very tender when cooked; if an eggplant is not fully tender once the skin is charred all over, switch the oven to 425°F (220°C) and roast until fully tender (a toothpick or skewer inserted near the stem and bottom ends should not meet any resistance). Remove from the oven and gather up the foil, crimping it around the eggplants to form a sealed package. Let the eggplants rest for 15 minutes. Continue to step 3.
3. Open the foil package. Working with one eggplant at a time, use a sharp knife to slit each eggplant open lengthwise. Carefully scoop out the soft flesh with a large spoon and transfer it to a fine-mesh strainer set in a large bowl. Once all the eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard them.
4. Transfer the eggplant to a salad spinner, distributing it evenly around the perimeter. Spin gently until all the excess moisture is extracted. Discard all the drippings, wipe out the large bowl, and return the eggplant to the bowl.
5. Add the lemon juice and garlic to the eggplant and stir vigorously with a fork until the eggplant breaks down into a rough paste, about 1 1/2 minutes. Stirring constantly and vigorously, add the tahini, followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy. Stir in the parsley and season to taste with salt, plus more lemon juice if desired.
6. Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread or vegetables for dipping.