Baba Ghanoush

1. Prepare the Eggplants

Begin by poking each eggplant about six times with a paring knife. This step is crucial as it allows steam to escape, preventing the eggplant from bursting while it cooks.

2. Choose Your Cooking Method

For the oven method, adjust the oven rack to be 8 inches from the broiler element and heat the broiler. If using a charcoal grill, open the bottom vent completely and light a large chimney starter filled with charcoal briquettes. For a gas grill, turn all burners to high, cover, and heat the grill until hot, which takes about 15 minutes. Then, turn all burners to medium-high.

3. Cook the Eggplants

Place the eggplants on a rimmed baking sheet lined with aluminum foil or directly on the grill grate. Broil or grill the eggplants, covered, for 20 minutes. After 20 minutes, flip the eggplants and continue cooking, covered, for an additional 10 minutes. The eggplant skin should be charred and have the aroma of burning leaves, which adds a smoky flavor to the dish.

4. Cool the Eggplants

Transfer the eggplants to a plate and let them cool completely, which should take about 30 minutes.

5. Prepare the Lemon-Garlic Mixture

While the eggplants cool, combine the lemon juice, minced garlic, and salt in a medium bowl and let it sit. This allows the flavors to meld together.

6. Process the Eggplant Flesh

Once the eggplants are cool, split each one lengthwise on one side through the skin. Peel back the skin and scoop out the flesh with a spoon, discarding the skin. Chop the eggplant flesh finely with a chef's knife.

7. Mix All Ingredients

Transfer the chopped eggplant to the bowl with the lemon-garlic mixture. Add the tahini and 2 tablespoons of olive oil, then whisk to combine everything thoroughly.

8. Blend Flavors

Allow the baba ghanoush to sit for about 20 minutes to let the flavors blend, stirring occasionally.

9. Season and Serve

Finally, season the baba ghanoush with extra lemon juice and salt to taste. Spread it in a shallow bowl, drizzle with the remaining 2 tablespoons of olive oil, and sprinkle with chopped parsley.