Transfer eggplant to a salad spinner, distributing it evenly around the perimeter. Spin gently until all excess moisture is extracted. Discard all drippings, wipe out large bowl, and return eggplant to bowl.
Cooked eggplant flesh in the bowl of a salad spinner
Add lemon juice and garlic to eggplant and stir vigorously with a fork until eggplant breaks down into a rough paste, about 1 1/2 minutes. Stirring constantly and vigorously, add tahini, followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy. Stir in parsley and season to taste with salt, plus more lemon juice if desired.
Adding olive oil in a thin stream to a metal bowl of mashed eggplant
Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread or vegetables for dipping.
Special equipment
Grill, rimmed baking sheet, fine-mesh strainer, paring knife, salad spinner
Make-Ahead and Storage
The baba ganoush can be made ahead of time and stored in an airtight container in the refrigerator for up to four days. Let it come back to room temperature before serving.
