Baba Ghanouj
Ingredients
- 4 pounds Japanese eggplants (14 medium)
- 1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil, plus more to taste
- 1/4 cup fresh lemon juice
- 3 tablespoons tahini
- 1 tablespoon coarsely chopped garlic
- 1/4 teaspoon cayenne pepper
- Kosher salt
- 2 tablespoons coarsely chopped flat-leaf parsley
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