Ingredients

• 4 large eggplants
• 2 cloves crushed garlic
• 2 teaspoons kosher salt , or to taste
• 1 lemon , juiced, or more to taste
• 3 tablespoons tahini , or more to taste
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons plain Greek yogurt
• 1 pinch cayenne pepper , or to taste
• 1 leaf fresh mint , Optional
• 2 tablespoons chopped fresh Italian parsley

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
2. 2 Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
3. 3 When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.
4. 4 Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
5. 5 Cover bowl with plastic wrap and refrigerate until completely chilled. Stir in mint and parsley, and taste to adjust seasonings before serving.

Nutrition per serving