Ingredients

• 4 large eggplants
• 2 cloves garlic, crushed
• 2 teaspoons kosher salt
• 1 lemon, juiced
• 3 tablespoons tahini
• 3 tablespoons extra virgin olive oil
• 2 tablespoons Greek yogurt
• 1 pinch cayenne pepper
• 1 tablespoon fresh mint, chopped
• 2 tablespoons fresh parsley, chopped

Equipment

• Outdoor grill
• Tongs
• Colander
• Mixing bowl
• Fork or potato masher

Instructions

1. Preheat an outdoor grill to medium-high and lightly oil the grate so the eggplants do not stick as they char.
2. Prick the skin of each eggplant several times with the tip of a knife, which lets steam escape so they cook evenly instead of bursting.
3. Set the eggplants directly on the grill and turn them often with tongs as the skins blacken. Grill until they collapse and feel very soft, 25 to 30 minutes, which means the insides are fully tender.
4. Transfer the eggplants to a bowl, cover tightly with foil, and let them steam and cool for about 15 minutes so the skins loosen and the flesh stays moist.
5. Once cool enough to handle, split each eggplant open and scrape the soft flesh into a colander set over a bowl. Let it drain 5 to 10 minutes so your dip is not watery.
6. Move the drained eggplant to a mixing bowl. Add the crushed garlic and salt, then mash for about 5 minutes until creamy with just a little texture left.
7. Whisk in the lemon juice, tahini, olive oil, and cayenne until smooth and glossy, then stir in the Greek yogurt for extra creaminess.
8. Cover the bowl and refrigerate until fully chilled, which lets the flavors settle. Stir in the mint and parsley, taste, and adjust the salt and lemon before serving.