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1
Prepare a hot gas or charcoal grill.
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2
Pierce the eggplants in several places with a fork or the tip of a knife, and place over the hot coals.
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3
Grill, turning regularly, until soft and blackened all over.
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4
If you dont have a grill but do have a gas stove, preheat the oven to 425 degrees.
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5
Cover the top of your stove under the burner grates with foil to facilitate cleaning.
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6
Turn on your oven fan (so the smoke alarm wont go off), and roast the eggplants directly over the flame, turning often until charred and softened.
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7
Small, thin eggplants will cook through this way, but larger eggplants must be finished in the oven.
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8
Wrap in foil, and place in the hot oven for 20 minutes until thoroughly softened.
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9
You can also roast the eggplant under a broiler until charred and softened.
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10
The flavor of the baba ganoush will not be as smoky.
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11
Place the grilled eggplant in a colander in the sink, and allow to cool and drain.
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12
Peel and discard the black skins, cut off the stems, and let the eggplants sit in the colander to drain for another 15 to 30 minutes.
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13
Puree the eggplant in a food processor fitted with the steel blade.
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14
Add the lemon juice, yogurt and tahini.
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15
In a mortar and pestle, pound the garlic to a paste with a generous pinch of salt.
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16
Add to the food processor, and blend with the eggplant.
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17
Add salt to taste.
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18
Mound the puree in a bowl or on a platter, and drizzle with olive oil.
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19
Sprinkle with parsley.
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20
Serve with pita bread.
