Baba Ghanoush

Directions

1. 1
   To char the eggplants, either set them directly on a lit gas burner or grill, or place in the oven a few inches below the heat source with the broiler on high. Allow the skin to turn completely black and flaky on the first side, then turn the eggplants with long-handled tongs to begin charring on the next side. Continue turning the eggplants every few minutes until all sides are charred.
2. 2
   When eggplants are cool enough to handle, remove the stems and peel away and discard as much of the skin as possible. You want to get rid of most of it, but don't worry if there are little bits left on here and there.
3. 3
   Add the eggplant flesh, tahini, lemon juice, garlic, salt, cumin, and pepper to a food processor fitted with the blade. Pulse to blend thoroughly. Taste and adjust seasoning.
4. 4
   Scrape baba ghanoush onto a serving plate, drizzle with olive oil and sprinkle with parsley. Serve with pita wedges or crackers.