| 1 | Heat oven to 425". |
| 2 | Place each eggplant directly over the flame of a gas burner or under a broiler, turning occasionally until skin is lightly charred, 8 to 10 minutes. |
| 3 | Transfer to a baking sheet and roast for about 30 minutes, or until the eggplants have shriveled and feel very soft all over when pressed. |
| 4 | Let sit until cool enough to handle. |
| 5 | Slit each eggplant open and remove seeds (don"t worry if you miss a few). |
| 6 | Scrape flesh from skin with a table knife and transfer to a large bowl. |
| 7 | It"s okay if some charred skin is included. |
| 8 | Discard skin and seeds. |
| 9 | Mash eggplant with a fork or whisk untl it is fairly smooth but still has a few lumps. |
| 10 | Mix in garlic, tahini, and lemon juice. |
| 11 | Add salt and pepper. |
| 12 | Adjust flavors as desired. |
| 13 | Garnish baba ghanoush with chopped parsley and serve at room temperature. |
| 14 | Martha stewart living/august/94 scanned & fixed by di pah |
