Step 2

Place the eggplants directly on the grill. Turn frequently with tongs while the skin chars. Cook until the eggplants have collapsed and are very soft, 25–30 minutes.

Step 3

Transfer to a bowl, cover tightly with foil, and allow to cool for about 15 minutes.

Step 4

Split the eggplants in half and scrape the flesh into a colander set over a bowl. Drain for 5–10 minutes.

Step 5

Transfer the eggplant flesh to a mixing bowl. Add the crushed garlic and salt and mash until creamy but with a little texture, about 5 minutes.

Step 6

Whisk in the lemon juice, tahini, olive oil, and cayenne pepper. Stir in the yogurt.

Step 7

Cover and refrigerate for at least 1 hour, until completely chilled. Before serving, stir in the mint and parsley and taste to adjust seasoning.