Baba Ghanouj

• 4 pounds Japanese eggplants (14 medium)
• 1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil, plus more to taste
• 1/4 cup fresh lemon juice
• 3 tablespoons tahini
• 1 tablespoon coarsely chopped garlic
• 1/4 teaspoon cayenne pepper
• Kosher salt
• 2 tablespoons coarsely chopped flat-leaf parsley

1. Preheat the broiler.
2. Set the eggplants on a large baking sheet and rub with 1 1/2 tablespoons of the olive oil.
3. Broil 8 inches from the heat for about 15 minutes, turning them every 5 minutes, until charred all over and soft inside.
4. Transfer the eggplants to a large bowl and let cool.
5. Discard the stems and peel the eggplants.
6. Coarsely chop one-third of the eggplant.
7. Put the remaining eggplant in a food processor.
8. Add the remaining 1/4 cup of olive oil and the lemon juice, tahini, garlic, cayenne pepper and 2 teaspoons of salt and puree until smooth.
9. Transfer to a medium bowl and fold in the chopped eggplant.
10. Garnish with the chopped parsley and serve.

eggplants, extravirgin olive oil, lemon juice, tahini, garlic, cayenne pepper, kosher salt, flatleaf parsley

Taken from www.foodandwine.com/recipes/baba-ghanouj (may not work)