When I first moved to Arizona it was too hot to eat. I survived on this dish for weeks until my system adjusted. I never get tired of it.
4 Large Italian Eggplants
3 Cloves Crushed Garlic
2 Teaspoons Kosher Salt, Or To Taste
1 Lemon, Juiced and Zested, Or More To Taste
4 Tablespoons Tahini, Or More To Taste
3 Tablespoons Extra-Virgin Olive Oil
2 Tablespoons Plain Greek Yogurt
1 Pinch Cayenne Pepper, Or To Taste
1 Leaf Fresh Mint, Minced (Optional)
2 Tablespoons Chopped Fresh Italian Parsley; Garnish
Step 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
Step 2 Cut eggplants in half and lightly brush with olive oil. Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes. If using oven same method only cook at 400 Degrees until very soft. Abut 30-40 minutes, depending on oven.
Step 3 When eggplants are cool enough to handle, scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.
Step 4 Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
Step 5 Cover bowl with plastic wrap and refrigerate until completely chilled, 3 or 4 hours. Taste to adjust seasonings. Stir in mint and parsley. 6 Cups. Serve with pita and Greek salad.