- 8 lbs eggplant (about 6 large eggplants)
- 4 Tbs tahini
- 4 tsp whole plain Greek yogurt
- ½ cup extra-virgin olive oil
- 3 Tbs lemon juice
- 1 tsp garlic - finely minced
- ¼ tsp cumin
- ½ tsp salt
- ½ cup Italian parsley leaves (for garnish)
Poke holes over the entire surface of the eggplants using a fork. Grill eggplants with the skin directly on a gas grill over high heat, turning ¼ turn with tongs until skin is charred and black on all sides. Eggplants should become very charred and shriveled but will develop a wonderful smokey flavor.
Scrape out the meat of eggplant and discard skin. Transfer meat to salad spinner, distributing it evenly around the perimeter, and spin to remove excess liquid.
Add eggplant meat, garlic, cumin, salt, and lemon juice to a bowl and whip with a fork (like scrambling eggs) until the mixture breaks down into a rough paste (about 2 minutes).
Add tahini and whip again until incorporated. Add yogurt and whip again until incorporated. Very slowly add the olive oil while stirring constantly.
Transfer to serving bowl, drizzle with olive oil and sprinkle with parsley. Serve with warm pita bread.
Baba Ganoush can be refrigerated for up to 4 to 5 days. Let Baba Ganoush warm to room temperature before serving. Yields 4 cups.