Baba Ghanoush

Preheat an outdoor grill to medium-high heat and lightly brush the grate with oil to prevent sticking. Using the tip of a sharp knife, prick the surface of each eggplant several times; this helps steam escape and promotes even cooking. Carefully place the eggplants directly on the hot grill. Use tongs to turn them frequently, allowing the skin to char evenly on all sides. Grill until the eggplants collapse and become very soft, usually between 25 and 30 minutes. This charring imparts the essential smoky flavor characteristic of authentic Baba Ghanoush. Once cooked, transfer the eggplants to a bowl and cover tightly with aluminum foil. Let them cool for about 15 minutes; this resting period helps loosen the flesh and makes it easier to scoop out. When cool enough to handle, split each eggplant in half lengthwise. Using a spoon, gently scrape the smoky flesh into a colander set over a bowl, allowing it to drain for 5 to 10 minutes to remove excess moisture; this prevents a watery dip. Transfer the drained eggplant flesh to a mixing bowl. Add crushed garlic cloves and kosher salt, mashing the mixture until it reaches a creamy consistency with a little texture remaining, about 5 minutes. Whisk in fresh lemon juice, tahini, extra virgin olive oil, and a pinch of cayenne pepper for a subtle, warming spice. Lastly, stir in Greek yogurt to add a rich creaminess that balances the smokiness. Cover the bowl with plastic wrap and refrigerate until the Baba Ghanoush is completely chilled, allowing the flavors to meld beautifully. Just before serving, fold in finely chopped mint and parsley for a burst of fresh herbal aroma. Taste the dip and adjust the seasoning if needed, adding more salt or lemon juice to suit your preference. Tip: For an even smokier flavor, consider charring the eggplants over a charcoal grill or directly on a gas burner flame. Serve with warm pita bread, vegetable crudités, or alongside grilled meats for a delightful spread.