Chef John's Baba Ghanoush

Name: Chef John's Baba Ghanoush
Total time: 235
Yield: 12
Ingredients: 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; 2 tablespoons chopped fresh Italian parsley

Recipe by John Mitzewich from allrecipes.com

Appetizer,Snack 4 Hr. 55 Mins.

Ingredients

12 servings

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4 large Italian eggplants
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2 cloves crushed garlic
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2 teaspoons kosher salt, or to taste
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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
•

2 tablespoons chopped fresh Italian parsley

Instructions

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.