The Best Baba Ganoush

Ingredients

• 3 medium Italian eggplants
• 3 medium cloves garlic, minced
• 2 tablespoons juice from 1 lemon, plus more as desired
• 3 tablespoons tahini
• 1/3 cup extra-virgin olive oil, plus more for serving
• 1/4 cup chopped fresh parsley leaves
• Kosher salt

Directions

1. For a gas burner or grill, which is the preferred method, heat a gas or charcoal grill to medium and set the eggplants right over the heat. Turn them now and then with tongs, cooking until the skins are deeply blackened all around and the insides feel fully soft, 30 to 40 minutes. Enclose them in foil and set aside for 15 minutes before moving on to opening and draining the eggplant.
2. For the broiler method, move the oven rack so it sits 6 inches beneath the broiler, then heat the broiler on high. Set the eggplants on a rimmed baking sheet lined with foil. Broil them, rotating from time to time, until every side is charred and the eggplants are completely soft, about 1 hour. They need to be extremely tender, so check by the stem and bottom ends; if a toothpick or skewer does not slide in easily, cook them longer. Take the pan from the oven, pull the foil up around the eggplants, and crimp it closed into a packet. Rest them for 15 minutes before moving on to opening and draining the eggplant.
3. Unwrap the foil packet. Handle the eggplants one at a time, cutting each one lengthwise with a sharp paring knife. With a large spoon, gently lift out the tender flesh and place it in a strainer positioned over a large bowl. After all the eggplant has been scooped, remove and throw away any loose pieces of skin or overly blackened flesh.
4. Move the eggplant into a salad spinner, spreading it around the outside edge so it is not piled in the center. Spin gently to pull out the extra liquid. Pour off the collected drippings, clean out the large bowl, and put the eggplant back into it.
5. Add the garlic and lemon juice to the eggplant. Using a fork, beat the mixture energetically until the eggplant loosens into a coarse paste, about 1 1/2 minutes. Continue stirring with plenty of force as you mix in the tahini, then slowly stream in the olive oil while stirring. The dip should turn light in color and creamy. Fold in the parsley, then adjust with salt and additional lemon juice if desired.
6. Spoon the baba ganoush into a serving bowl, finish it with a drizzle of olive oil, and set it out with warm pita bread or vegetables for dipping. Store baba ganoush in an airtight container in the refrigerator for up to 4 days. Bring it back to room temperature before serving.