The secret to good baba ganoush, as I’ve learned, is to get as much water out of your cooked eggplants as you can. It concentrates the flavor and improves the texture. Adapted from Cookie and Kate, Serious Eats, and Yotam Ottolenghi.

Ingredients

• 2 pounds Italian eggplants (2-3 total)
• 2 medium cloves garlic, crushed
• 2 T lemon juice, more if necessary
• 1/4 c tahini
• 1/3 c extra-virgin olive oil
• 3/4 t salt
• 2 T flat leaf parsley, chopped
• optional garnishes: chopped mint, pomegranate seeds, smoked paprika

Instructions

1. Using a grill:
   • Preheat a gas or charcoal grill to medium heat and place eggplants directly over heat source.
   • Cook, turning occasionally with tongs, until eggplants are completely tender and well charred on all sides, 30 to 40 minutes.
   • Wrap with foil and let rest 15 minutes.
2. Using a broiler:
   • Adjust rack to 6 inches below broiler element and preheat broiler to high.
   • Place eggplants on a foil-lined rimmed baking sheet and prick all over with a fork.
   • Broil, turning occasionally, until charred on all sides and completely tender, about 30 minutes (timing may vary depending on broiler strength).
   • If eggplant is not fully tender once skin is charred all over, roast in oven at 425 F fully tender.
   • Wrap in foil and let rest for 15 minutes.
3. Split each eggplant open lengthwise with a sharp knife and scoop out soft flesh and transfer to a fine-mesh strainer set in a large bowl.
4. Once you’ve scooped out all eggplants, pick out any stray bits of skin and blackened flesh and discard.
5. Let eggplant flesh sit in mesh strainer for 30 minutes, shaking and stirring occasionally. During this time, it should release a lot of its water. (Alternatively, transfer eggplant to a salad spinner and spin gently until all excess moisture is extracted.)
6. Discard eggplant juice and place eggplant flesh in a medium-large mixing bowl.
7. Add lemon juice and garlic to eggplant and stir vigorously with a fork until eggplant breaks down into a rough paste.
8. Add the tahini to the bowl and stir until it’s incorporated.
9. Still stirring, slowly drizzle in the olive oil. Continue until the mixture is pale and creamy – use your fork to break up any particularly long strings of eggplant.
10. Stir in the parsley and salt.
11. Season to taste with more salt and lemon juice.
12. Transfer to a serving bowl and lightly drizzle with olive oil.
13. Sprinkle parsley and any other garnishes you want to use on top.