From Cook’s Illustrated:
- 2 pounds eggplant (about 2 large globe, 5 medium Italian, or 12 medium Japanese)
- 1 tablespoon lemon juice
- 1 small clove garlic , minced
- 2 tablespoons tahini
- 1 tablespoon extra virgin olive oil, plus extra for serving
- 2 teaspoons chopped fresh parsley leaves
Poke eggplants all over with a fork.
Grill eggplants until skins darken and wrinkle on all sides and are uniformly soft when pressed with tongs, about 25 minutes for large globe eggplants, 20 minutes for Italian eggplants, and 15 minutes for Japanese eggplants, turning every 5 minutes and reversing direction of eggplants on grill with each turn. Transfer eggplants to rimmed baking sheet and cool 5 minutes.
Set small colander over bowl or in sink. Trim top and bottom off each eggplant. Cut eggplants lengthwise and use spoon to scoop hot pulp from skins and place pulp in colander (you should have about 2 cups packed pulp); discard skins. Let pulp drain 3 minutes.
Transfer pulp to food processor. Add lemon juice, 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 salt and pepper; transfer to serving bowl, cover with plastic wrap flush with surface of dip, and refrigerate 45 to 60 minutes. To serve, use spoon to make trough in center of dip and spoon olive oil into it; sprinkle with parsley and serve.