chef john's baba ghanoush

Ingredients

• Servings: 6
• 4 large italian eggplants
• 2 cloves crushed garlic
• 2 teaspoons kosher salt, or to taste
• 1 lemon, juiced, or more to taste
• 3 tablespoons tahini, or more to taste
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons plain greek yogurt
• 1 pinch cayenne pepper, or to taste
• 1 leaf fresh mint, minced (optional)
• 2 tablespoons chopped fresh italian parsley

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 4 hrs 5 mins


• 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.
• 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.
• 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.
• 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.
• cover bowl with plastic wrap and refrigerate until completely chilled, 3 or 4 hours. taste to adjust seasonings. stir in mint and parsley.