1/3 cup extra virgin olive oil, plus more for serving
¼ cups chopped fresh parsley leaves
How do I make it?
If using a gas burner or barbecue grill (recommended) preheat to a medium heat and place eggplants directly over the heat source. Cook, turning occasionally with tongs, until completely tender and well charred on all sides. Wrap in foil and let rest for 15 minutes and then continue to step 3.
If using oven grill, adjust the rack to be about 15 centimetres below the grill element and preheat the grill to high. Place the eggplant on a foil-lined baking tray and grill, turning occasionally, until charred on all sides and completely tender. Eggplants should be very, very tender when cooked. Test their readiness by inserting a toothpick or skewer into the stem and bottom ends. If there is any resistence, continue cooking. Remove from the oven and gather up foil, crimping it around the eggplant to form a sealed package. Let the eggplants rest for 15 minutes then continue to step 3.
Open foil package. Working one eggplant at a time, use a sharp paring knife to slit it open lengthwise. Carefully scoop out soft flesh with a large spoon and transfer to a strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard.
Transfer eggplant to a salad spinner, distributing it evenly around the perimeter. Spin gently until all excess moisture is extracted. Discard all drippings, wipe out bowl and return eggplant to bowl.
Add garlic and lemon juice to eggplant and stir vigorously with a fork until the eggplant breaks down into a rough paste, about 1 ½ minutes. Stirring constantly and vigorously, add the tahini followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy. Stir in parsley and season to taste with salt and more lemon juice if desired.
Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread or vegetables for dipping. Baba ganoush can be stored in an airtight containter in the fridge for up to four days.