No matter what you’re grilling this summer, chances are good you’re going to have more hot coals than food to cook on it, which makes baba ghanoush the perfect post-barbecue recipe.
INGREDIENTS
- 3 or 4 large Italian eggplant
- 2 cloves crushed garlic
- 2 tsp kosher salt, or to taste
- juice from 1 or 2 lemons, or to taste
- 3 tbsp tahini, or to taste
- pinch of cayenne
- 3 tbsp extra virgin olive oil
- 2 tbsp plain Greek yogurt
- 1 minced fresh mint leaf, optional
- 2 tbsp chopped fresh Italian parsley leaves
- pita chips and vegetables for dipping'
