The garlic and lemon juice—both largely water-based additives—are easy: Just stir them right in. I go with a whole clove of garlic and about a tablespoon of lemon juice per eggplant, which is higher than what most recipes call for, but I like my baba ganoush bright and hot. (Feel free to start with less and add more to taste.)
Ingredients
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3 medium Italian eggplants (about 2 pounds/900g total), pricked all over with a fork
2 tablespoons (30ml) juice from 1 lemon, plus more as desired
3 medium cloves garlic, minced
3 tablespoons (45ml) tahini
1/3 cup (80ml) extra-virgin olive oil, plus more for serving
1/4 cup chopped fresh parsley leaves
Kosher salt
Open foil package. Working with one eggplant at a time, use a sharp paring knife to slit each eggplant open lengthwise. Carefully scoop out soft flesh with a large spoon and transfer to a fine-mesh strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard.
