BABA GHANOUSH

Baba Ganoush
Makes 8 servings

1 large eggplant 

1/4 cup 2 percent plain Greek yogurt

1/4 cup tahini 

3 gloves garlic, minced

1/4 cup fresh lemon juice

1/2 teaspoon salt

1 tablespoon extra-virgin olive oil

1/4 cup of chopped fresh curly parsley 

Prepare medium-hot fire on a charcoal grill. Preheat an oven to 375 degrees.

Prick the eggplant with a fork in several places - place on the grill rack of the grill 4 to 5 inches from the fire. 

Grill, turning frequently until the skin blackens, blisters and begins to soften - 10 to 15 minutes. Transfer eggplant to baking sheet and bake until very soft - 15 to 20 minutes. Remove from oven, let cool slightly, then peel and discard skin.

Place eggplant flesh in bowl. Using a fork, mash eggplant to a paste. Add yogurt, tahini, garlic, lemon juice and curly parsley. Mix well. Season with salt. Taste and add more tahini and lemon juice, if needed. 

Transfer mixture to a serving bowl. Spread with back of a spoon to form a shallow well. Drizzle olive oil over top. Garnish with parsley and serve at room temperature.