Middle Eastern Smoky Eggplant and Tahini Baba Ganoush (4 Servings)

Preheat an outdoor grill to medium-high. Grill two whole eggplants 25–35 minutes, turning every few minutes until the skins are charred and the flesh has fully softened. Use tongs, not bare hands.

Place hot eggplants in a heat-safe bowl, cover and steam as they cool for 15 minutes. Drain away released liquid.

Once cool enough to handle, halve the eggplants, scoop out the soft flesh, discard skin and stems, and chop the flesh roughly.

In a bowl, mash eggplant with 3 tbsp tahini, 1 tbsp olive oil, 1 1/2 tbsp lemon juice, one minced garlic clove and 1/4 tsp salt, keeping some texture.

Divide into four servings, drizzle with the remaining 1 tbsp olive oil and add optional 2 tsp chopped parsley as garnish.

Refrigerate uneaten dip in shallow covered containers at 4°C or below within two hours of preparation. Use within 3–4 days; discard dip left too long at room temperature.