Baba Ghanoush

Steps

1. Preheat your outdoor grill to medium-high heat and lightly grease the grill grate.
2. Use a knife to prick the skin of the eggplants a few times.
3. Place the eggplants directly on the grill, turning them occasionally with tongs until the skin is charred and the flesh is very soft, about 25 to 30 minutes.
4. Once cooked, transfer the eggplants to a bowl and cover tightly with aluminum foil. Let them cool for about 15 minutes.
5. After cooling, slice the eggplants in half and scoop out the flesh into a colander set over a bowl. Allow it to drain for 5 to 10 minutes.
6. In a mixing bowl, combine the drained eggplant flesh with crushed garlic and kosher salt, mashing until creamy but still slightly textured, about 5 minutes.
7. Whisk in the juice from the lemon, tahini, extra virgin olive oil, and a pinch of cayenne pepper.
8. Finally, stir in the Greek yogurt.
9. Cover the bowl with plastic wrap and refrigerate until completely chilled. Before serving, mix in the mint and parsley, and adjust the seasonings to taste.