Otherby TheMealDBBaba GhanoushServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+4 large Egg Plants2 cloves Garlic2 teaspoons Kosher Salt1 Lemon3 tablespoons Tahini3 tablespoons Extra Virgin Olive Oil2 tablespoons Greek Yogurt1 pinch Cayenne Pepper1 Leaf Mint2 tablespoons ParsleyStepsStep-by-step0 of 5 done1Preheat 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.2Place 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.3When 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.4Transfer 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.5Cover bowl with plastic wrap and refrigerate until completely chilled. Stir in mint and parsley, and taste to adjust seasonings before serving.Source: TheMealDB
