thanks @shooshoo_nyc i forgot how delicious babaganoosh is 2 small eggplants Juice of 1½ lemons 3 garlic cloves, grated 2 tablespoons olive oil 1 small jalapeno, grated ½ teaspoon salt Black pepper 3 tablespoons tahini 1 large handful parsley, chopped Pierce the eggplants with a sharp knife and place on a baking sheet lined with aluminum foil. Broil on high for 20 minutes, turning occasionally to get every side charred. While the eggplant is in the oven, whisk together the lemon juice, garlic, olive oil, jalapeno, salt, and black pepper in a large bowl. Remove the eggplant from the oven and let cool slightly. Once the eggplant is cool enough to handle, slice in half vertically. Scrape the insides of the eggplant out into the bowl while it’s still warm (this will help the aromatics bloom). Stir in the tahini and parsley. Taste and adjust seasonings as needed.
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