Baba Ghanoush

• 2 lbeggplant, 2 large
• 1/4 cuptahini
• 3 tbsplemon
• 2 clovesgarlic, crushed
• 1/2 tspsalt
• 2 tbspolive oil
• 2 tbspfresh parsley, chopped
• 1 pita bread, warmed, for serving

quantities scale with servings

Method

1. 1

   Heat oven to 450°F. Prick eggplants all over and roast on a sheet pan 40-45 min, turning once, until collapsed and charred.

2. 2

   Split and scoop the flesh into a colander. Drain 10 min, pressing lightly.

3. 3

   Mash the flesh with tahini, lemon juice, garlic, and salt until creamy but still textured.

4. 4

   Spoon into a shallow bowl, drizzle with olive oil, and top with parsley. Serve with pita.