3 small to medium eggplants (about 2 pounds), pricked all over with a fork
2 tablespoons lemon juice (about 1 lemon, plus more as desired)
zest from lemon
3 cloves garlic, minced
3 tablespoons tahini
1/3cup extra-virgin olive oil, plus more for serving
1/4cup chopped fresh parsley leaves
Kosher salt, to taste
To grill the eggplants:
Preheat a gas or charcoal grill to medium heat. Place whole eggplants on grill and cook, turning every 10 minutes or so, until eggplants are tender and well charred, about 30 to 40 minutes. Remove eggplants from grill and wrap with foil. Let rest 15 minutes.
Remove eggplants from foil. With a sharp knife, cut each eggplant open lengthwise. Scoop out soft flesh with a large spoon and transfer to a fine-mesh strainer. Let excess liquid drain and discard along with any stray bits of blackened skin. Once drained, place pulp in mixing bowl.
To roast eggplants in the oven:
Preheat oven to 425 degrees. Slice eggplants lengthwise and brush with olive oil. Place on parchment lined baking sheet, cut side down. Roast about 40 minutes or so until very tender when poked with a knife.
Remove from oven and let cool. You won’t need to strain the eggplant as the excess water will have evaporated while roasting in the oven. Scoop out the eggplant pulp and add to mixing bowl.
Finish the Baba Ganoush:
Add lemon juice, zest, and garlic to the eggplant pulp and stir with a fork until eggplant breaks down into a chunky mixture. Continue to stir and add tahini, followed by the olive oil in a thin, steady stream, until mixture is pale and creamy. Stir in parsley and season to taste with salt. Taste and add more lemon juice, if desired.
To serve: transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread, naan or your favorite vegetables for dipping.
Sometimes I like to add a little bit of cumin (about a teaspoon) and a pinch of cayenne pepper for a little spice to the Baba Ganoush.