Step 1

Turn your stovetop to medium-high heat and place your eggplants above the flames. Use tongs to rotate the eggplant every 3-4 minutes. Roast for about 15 minutes, until the skin is deeply charred and the eggplant starts to deflate.

Step 2

Place the eggplants in a large bowl and cover with plastic wrap. Allow them to steam and cool for 15 minutes, so that excess liquid can be removed.

Step 3

Cut the eggplants in half lengthwise and scoop out the flesh onto a cutting board. Roughly chop the eggplants to break apart the stringy bits.

Step 4

Add the chopped eggplants to a large mixing bowl and use a fork to mash it up. Once it becomes a nice chunky consistency, add in the tahini, lemon juice, olive oil, garlic, salt, and parsley. Give everything a good stir with until it’s well combined.

Step 5

Transfer the final baba ganoush into a small bowl and garnish with extra chopped parsley and a drizzle of olive oil.