Baba Ghanoush (Smoky Eggplant Dip)

Ingredients:

• 2 lbs eggplant (5 medium Italian or 12 medium Japanese eggplants)
• poked uniformly over surface with fork to prevent bursting
• 1 Tbsp lemon juice
• 1 clove garlic
• minced
• 2 Tbsp tahini paste (optional)
• 1/4 tsp salt & 1/4 tsp black pepper
• 1 Tbsp extra-virgin olive oil
• plus extra for serving
• 2 tsp chopped fresh parsley leaves (optional)

Directions:

1. Adjust oven rack to middle position and heat oven to 500 degrees. Line rimmed baking sheet with foil, set eggplants on baking sheet and roast, turning every 15 minutes, until eggplants are uniformly soft when pressed with tongs, between 40 and 60 minute
2. Trim top and bottom off each eggplant. Slit eggplants lengthwise and use spoon to scoop hot pulp from skins and place pulp in bowl (you should have about 2 cups packed pulp); discard skins.
3. Transfer pulp to work bowl of food processor fitted with steel blade. Add lemon juice, oil, garlic, tahini, 1/4 teaspoon salt, and 1/4 teaspoon pepper; process until mixture has coarse, choppy texture, about eight 1-second pulses. Adjust seasoning with sa