Baba Ghanoush

Ingredients

• 4 eggplant
• 2 clove garlic
• 2 tsp kosher salt
• 1 lemon
• 3 tbsp tahini
• 3 tbsp extra virgin olive oil
• 2 tbsp Greek yogurt
• 1 pinch cayenne pepper
• 1 leaf mint (optional)
• 2 tbsp parsley (optional)

Steps

1. Preheat grill to medium-high. Prick eggplants with a knife and grill, turning frequently, until charred and very soft, 25-30 minutes.
2. Transfer eggplants to a bowl, cover tightly with foil, and let cool for 15 minutes. Halve and scrape flesh into a colander to drain for 5-10 minutes.
3. Transfer eggplant flesh to a mixing bowl. Add crushed garlic and salt, then mash until creamy but still textured.
4. Whisk in lemon juice, tahini, olive oil, and cayenne pepper until well combined. Stir in Greek yogurt.
5. Cover and refrigerate until completely chilled, at least 30 minutes.
6. Before serving, stir in fresh mint and parsley, then taste and adjust seasonings as needed.