900 g Italian eggplants (about 3 medium), pricked all over with a fork
30 ml lemon juice (from about 1 lemon), plus more to taste
3 cloves garlic, minced
45 ml tahini
80 ml extra-virgin olive oil, plus more for serving
15 g fresh parsley leaves, chopped (about ¼ cup)
kosher salt
Instructions
Cook The Eggplant
Grill (recommended): Preheat a gas or charcoal grill to medium heat. Place the eggplants directly over the heat. Cook, turning occasionally with tongs, until completely tender and well charred on all sides, 30–40 minutes. Wrap in foil and let rest 15 minutes, then continue with finishing the dip.
Broiler: Set an oven rack about 15 cm below the broiler element and preheat the broiler to high. Place the eggplants on a foil-lined rimmed baking sheet; prick all over with a fork. Broil, turning occasionally, until charred on all sides and completely tender, about 30 minutes (timing varies with broiler strength). If the skin is charred but the flesh is not very tender, switch the oven to 220°C and roast until fully tender (a skewer inserted near stem and bottom should meet no resistance). Remove from the oven, gather the foil up and crimp it into a sealed package around the eggplants, and let rest 15 minutes, then continue with finishing the dip.
Finish The Dip
Open the foil. Working with one eggplant at a time, slit lengthwise with a sharp paring knife and scoop the soft flesh into a fine-mesh strainer set over a large bowl. Pick out stray skin and heavily blackened bits and discard.
Transfer the eggplant to a salad spinner, spread evenly around the perimeter, and spin gently until excess moisture is gone. Discard the liquid, wipe out the bowl, and return the eggplant to the bowl.
Add the lemon juice and garlic; mash and stir vigorously with a fork until the mixture is a rough paste, about 90 seconds. Still stirring vigorously, beat in the tahini, then drizzle in the olive oil in a thin steady stream until pale and creamy. Stir in the parsley and season with salt and extra lemon juice to taste.
Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita or vegetables for dipping.