Baba Ganoush

Method

1. 1Char the eggplants: place them directly on gas burner grates over a medium-high flame. Turn every 3–4 minutes using tongs until the entire skin is blackened and blistered and the eggplant is completely soft when pressed — it should collapse under its own weight. This takes 12–15 minutes per eggplant. Alternatively, halve the eggplants, place cut-side down under the broiler at maximum heat for 20–25 minutes.
2. 2Transfer the charred eggplants to a colander set over a bowl. Let them steam and cool for 10 minutes, then slit them open lengthwise and scoop out the flesh with a spoon, leaving the blackened skin behind. Let the flesh drain in the colander for another 5 minutes — excess liquid makes the dip watery.
3. 3Chop the eggplant flesh roughly with a knife on a cutting board — do not use a food processor, which turns it into a smoothie and kills the texture. You want uneven, chunky pieces.
4. 4In a bowl, combine the chopped eggplant, tahini, lemon juice, minced garlic, and salt. Stir with a fork until everything is mixed but still has visible texture. Taste and adjust — it might need more lemon or salt.
5. 5Spread onto a plate, drizzle with olive oil, and scatter fresh parsley on top. Serve at room temperature with warm pita bread. Baba ganoush tastes even better the next day after the flavors have melded in the fridge overnight.