Baba Ghanouj

1. 1

   Preheat the broiler.

2. 2

   Set the eggplants on a large baking sheet and rub with 1 1/2 tablespoons of the olive oil.

3. 3

   Broil 8 inches from the heat for about 15 minutes, turning them every 5 minutes, until charred all over and soft inside.

4. 4

   Transfer the eggplants to a large bowl and let cool.

5. 5

   Discard the stems and peel the eggplants.

6. 6

   Coarsely chop one-third of the eggplant.

7. 7

   Put the remaining eggplant in a food processor.

8. 8

   Add the remaining 1/4 cup of olive oil and the lemon juice, tahini, garlic, cayenne pepper and 2 teaspoons of salt and puree until smooth.

9. 9

   Transfer to a medium bowl and fold in the chopped eggplant.

10. 10

    Garnish with the chopped parsley and serve.

No additional tips available.