Instruction

• 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
• 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
• When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl
• Drain 5 or 10 minutes
• 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
• Cover bowl with plastic wrap and refrigerate until completely chilled
• Stir in mint and parsley, and taste to adjust seasonings before serving