Chef John's Baba Ganoush

Recipe View 5 mins Prepare the Grill: Preheat an outdoor grill to medium-high heat. Lightly oil the grill grate. Use a knife or fork to prick the skin of the eggplants several times. (5 minutes)

Recipe View 30 mins Grill the Eggplants: Place the eggplants directly on the preheated grill. Using tongs, turn them frequently to ensure even charring on all sides. Cook until the eggplants collapse and feel very soft when pressed, approximately 25-30 minutes.

Recipe View 15 mins Cool and Drain: Transfer the grilled eggplants to a bowl and cover tightly with aluminum foil. Allow them to cool for about 15 minutes. Once cool enough to handle, slice the eggplants in half and scoop out the flesh into a colander set over a bowl. Let the eggplant drain for 5-10 minutes to remove excess moisture.

Recipe View 5 mins Mash and Mix: Transfer the drained eggplant to a mixing bowl. Add the crushed garlic and salt. Mash the mixture with a fork or potato masher until it reaches a creamy consistency, retaining a bit of texture. (5 minutes)

Recipe View 2 mins Emulsify and Season: Whisk in the lemon juice, tahini, olive oil, and cayenne pepper. Stir in the Greek yogurt until well combined.(2 minutes)

Recipe View 30 mins Chill and Serve: Cover the bowl with plastic wrap and refrigerate until thoroughly chilled, at least 30 minutes. Just before serving, stir in the minced mint and chopped parsley. Taste and adjust seasonings as needed.(30 minutes)

Recipe View Garnish: Serve chilled, drizzled with extra virgin olive oil and a sprinkle of paprika.