Grilled Baba Ghanoush

• 1 3/4 pounds eggplant
• 1-2 small cloves garlic, coarsely chopped
• 1 teaspoon coarse sea salt
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup tahini
• 2 tablespoons minced fresh parsley, plus more for garnish
• drizzle of olive oil
• 4 6" pita breads, toasted & cut into triangles

1. Heat a grill on high. Brush the grates lightly with oil, to prevent sticking. Pierce the eggplants with a fork & place directly onto the grill grates. Let them cook, turning occasionally, until completely blackened & the inside is very soft {about 10-15 minutes, depending on the size of the eggplants you are using}.
2. Remove from the grill & set aside to cool completely.rnWhen cooled, cut a slit down the side of each eggplant & scrape the flesh out into the bowl of a food processor. Pulse a couple of times.
3. Using a mortar & pestle, crush the garlic & salt together to form a paste. Add the lemon juice & tahini & mash it in with the paste.
4. Add the mixture into the food processor with the eggplant & pulse a couple more times, or until blended. If possible, let the baba ghanoush sit for a few hours, before serving. This gives all the flavors a chance to intensify. Garnish with a drizzle of extra-virgin olive oil & a sprinkle of minced parsley. Serve with some toasted pita bread triangles.

eggplant, garlic, salt, freshly squeezed lemon juice, tahini, fresh parsley, drizzle of olive oil, pita breads

Taken from food52.com/recipes/6574-grilled-baba-ghanoush (may not work)