Submitted by: Regina Galbick
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Such an amazing appetizer! Perfect for serving guests.
Move one oven rack to the highest position in the oven. Place a second oven rack a little below the first. Preheat the oven to the highest possible setting (usually around 500-550°F).
Cut the eggplants lengthwise and put cut side down on the top oven rack. Line a tray with parchment paper and place on the rack beneath the eggplants (eggplants will leak as they grill).
Grill for 40-45 min, beginning to check on them around 30 min. By the time they are done, there will be a pleasant smoky smell in your kitchen.
Scrape out the flesh, place it in a sieve and let it drain for at least 10 minutes (don’t skip this step or your baba ghanoush will turn out watery). You can also leave the flesh to drain overnight in the fridge.
Next, in a food processor blend the eggplant with the other ingredients, beginning with 1 tablespoon each of lemon juice and parsley. Taste to check the seasonings and add more parsley, lemon juice or tahini as needed. Enjoy!