Baba Ghanoush

Ingredients

• 1400 gEggplant
• 10 gGarlic
• 10 gSalt
• 50 mlLemon
• 45 gTahini
• 41 gOlive oil
• 30 gYogurt
• 0.3 gCayenne pepper
• 0.5 gMint
• 8 gParsley

Instructions

1. 1

   Grill the eggplants

   • Preheat an outdoor grill or grill pan to medium-high and lightly oil the grate.
   • Prick the eggplants with a knife tip and place them directly on the grill.
   • Turn frequently until the skin is charred and the flesh is very soft (about 25–30 minutes).
   • Place the eggplants in a bowl, cover tightly with foil and let cool about 15 minutes.
2. 2

   Prepare the flesh

   • Split the eggplants and scoop out the flesh into a colander placed over a bowl.
   • Let drain 5–10 minutes.
3. 3

   Mix and season

   • Mash the drained flesh in a bowl. Add crushed garlic and salt and mash until mostly creamy but slightly textured.
   • Whisk in lemon juice, tahini, olive oil and cayenne, then stir in the yogurt.
   • Fold in chopped mint and parsley and adjust seasoning to taste.
4. 4

   Chill and serve

   • Cover and refrigerate until completely chilled.
   • Stir before serving, drizzle with olive oil and garnish with parsley and mint.