Grilled Baba Ghanoush

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   ["Heat a grill on high. Brush the grates lightly with oil, to prevent sticking. Pierce the eggplants with a fork & place directly onto the grill grates. Let them cook, turning occasionally, until completely blackened & the inside is very soft {about 10-15 minutes, depending on the size of the eggplants you are using}.", "Remove from the grill & set aside to cool completely.

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   When cooled, cut a slit down the side of each eggplant & scrape the flesh out into the bowl of a food processor. Pulse a couple of times.", "Using a mortar & pestle, crush the garlic & salt together to form a paste. Add the lemon juice & tahini & mash it in with the paste.", "Add the mixture into the food processor with the eggplant & pulse a couple more times, or until blended. If possible, let the baba ghanoush sit for a few hours, before serving. This gives all the flavors a chance to intensify. Garnish with a drizzle of extra-virgin olive oil & a sprinkle of minced parsley. Serve with some toasted pita bread triangles."]

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