The seasonings can be adjusted to make this smoky spread as strong or mild as desired.
- 6 medium eggplants, about 1 1/4 pounds each
- 1 clove garlic, peeled and finely chopped
- 5 tablespoons tahini (sesame paste)
- 1/4 cup fresh lemon juice
- 3 teaspoons salt
- 2 pinches freshly ground black pepper
- Chopped parsley, for garnish
Preheat oven to 425 degrees. Place each eggplant directly over the flame of a gas burner or under a broiler, turning occasionally until skin is lightly charred, 8 to 10 minutes. Transfer to a baking sheet and roast for about 30 minutes, or until the eggplants have shriveled and feel very soft all over when pressed. Let sit until cool enough to handle.
Slit each eggplant open, and remove seeds (don't worry if you miss a few). Scrape flesh from skin with a table knife, and transfer to a large bowl. It's okay if some charred skin is included. Discard skin and seeds.
Mash eggplant with a fork, or whisk until it is fairly smooth but still has a few lumps. Mix in garlic, tahini, and lemon juice. Add salt and pepper. Adjust flavors as desired. Garnish baba ghanoush with chopped parsley, and serve at room temperature.