Baba Ghanoush

Ingredients

• 4 large Egg Plants
• 2 cloves Garlic
• 2 teaspoons Kosher Salt
• 1 Lemon
• 3 tablespoons Tahini
• 3 tablespoons Extra Virgin Olive Oil
• 2 tablespoons Greek Yogurt
• 1 pinch Cayenne Pepper
• 1 Leaf Mint
• 2 tablespoons Parsley

Instructions

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.

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.

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. 5

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