Grilled Baba Ghanoush

Heat a grill on high. Brush the grates lightly with oil, to prevent sticking. Pierce the eggplants with a fork and place directly onto the grill grates. Let them cook, turning occasionally, until completely blackened and the inside is very soft, about 10-15 minutes, depending on the size of the eggplants you are using.
Remove from the grill and set aside to cool completely.

When cooled, cut a slit down the side of each eggplant and scrape the flesh out into the bowl of a food processor. Pulse a couple of times. Using a mortar and pestle, crush the garlic and salt together to form a paste. Add the lemon juice and tahini and mash it in with the paste. Add the mixture into the food processor with the eggplant and pulse a couple more times or until blended. If possible, let the baba ghanoush sit for a few hours before serving. This gives all the flavors a chance to intensify. Garnish with a drizzle of extra-virgin olive oil and a sprinkle of minced parsley. Serve with some toasted pita bread triangles.