Baba Ghanoush
Syrian Side Recipe
- (1) Preheat an outdoor grill for medium-high heat and lightly oil the grate
- (2) Prick the surface of the skin of eggplants several times with the tip of a knife
- (3) Place eggplants directly on grill
- (4) Turn frequently with tongs while skin chars
- (5) Cook until eggplants have collapsed and are very soft, 25 to 30 minutes
- (6) Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes
- (7) When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl
- (8) Drain 5 or 10 minutes
- (9) Transfer eggplant to mixing bowl
- (10) Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes
- (11) Whisk in lemon juice, tahini, olive oil, and cayenne pepper
- (12) Stir in yogurt
- (13) Cover bowl with plastic wrap and refrigerate until completely chilled
- (14) Stir in mint and parsley, and taste to adjust seasonings before serving