Step 1 of 7
Baba Ghanoush
Preheat a grill to medium-high and lightly oil the grate. Prick the skin of the aubergines several times with the tip of a knife.
Step 2
Place the aubergines directly on the grill. Turn frequently with tongs while the skin chars. Cook until the aubergines 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 aubergines in half and scrape the flesh into a colander set over a bowl. Drain for 5–10 minutes.
Step 5
Transfer the aubergine 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 until completely chilled. Before serving, stir in the mint and parsley and taste to adjust seasoning.
