24 oz eggplants
1 tbsp lemon juice, plus extra for seasoning
1 garlic clove, minced to paste
1 tsp salt
1/4 cup tahini
1/4 cup extra virgin olive oil,
1 tbsp chopped fresh parsley
Poke each eggplant about 6 times with paring knife
Turn all burners on gas grill to high; cover; and heat grill until hot, about 15 mins. Turn all burners to medium high
Place eggplants on grill and grill for 20 mins. Flip eggplants and grill for 10 more minutes. Skin should be charred and have the aroma of burning leaves. Transfer eggplants to plate and let cool completely, about 30 mins,
Meanwhile, combine lemon juice, garlic, and salt in medium bowl and let sit while eggplants cool
Working 1 eggplant at a time, split lengthwise on 1 side through skin and peel back skin to expose flesh. Using spoon, scoop out eggplan flesh; discard eggplant skin. Chop eggplant flesh fine with chefs knife and transfer to bowl with lemon juice mixture.
add tahini and 2 tbsp oil to eggplant mixture and whisk to combine. Let baba ghanoush sit for 20 mins to allow flavours to blend, stirring occasionally. Season with extra lemon juice and salt to taste. Spread baba ghanoush in shallow bowl and drizzle with remaining 2 tbsp oil. sprinkle with parsley and serve.