Baba Ganoush

Directions

1. 1
   Preheat grill to high heat
2. 2
   Place whole eggplants on a baking sheet and drizzle with olive oil.
3. 3
   Put peeled garlic cloves together inside of foil and drizzle with olive oil. Close tin foil tightly.
4. 4
   Add eggplants and tin foil garlic directly to the grill and close top. Allow eggplants to char, tuning occasionally. After 10 minutes remove garlic. After 15-20 minutes (total) remove eggplant.
5. 5
   Place eggplant back on baking sheet and let steam for 5 minutes. Carefully use a knife to cut eggplants lengthwise allowing steam to release. Open up garlic foil pack.
6. 6
   Let eggplant sit until cool enough to be handled (10-15 minutes).
7. 7
   Scoop out eggplant flesh and place into a fine mesh strainer.
8. 8
   Use a spoon or fork to press any additional liquid out of eggplant. Mash up any remaining chunks of eggplant with the back of your spoon or fork. Alternatively you can use a food processor or blender for a creamier consistency.
9. 9
   Remove garlic from foil pack and chop finely.
10. 10
    In a large bowl add your strained and mashed eggplant, chopped garlic, tahini, 2 tbsp olive oil and lemon juice.
11. 11
    Sprinkle with salt until desired flavor reached.
12. 12
    Sprinkle with sumac, freshly chopped parsley and more olive oil if desired.
13. 13
    Store in refrigerator for up to 5 days.
14. 14
    Recommended serving: Homemade Pita Chips