Eggplant with Tahina

• 2 large eggplants (about 2 pounds)
• ½ bunch flat-leaf parsley (about ½ cup), plus additional for garnish, finely chopped
• ½ cup tahina (tahini)
• 4 tablespoons lemon juice, or to taste
• 2 cloves garlic, crushed
• 1 teaspoon salt, or to taste
• Dash of cayenne pepper
• 2 tablespoons water (optional)

1. Grill the eggplant over a gas grill until the skin is completely charred or prick and place on a cookie sheet and bake in a preheated 450°F oven for 20 minutes or until soft inside. Cool.

2. Cut the eggplant in half lengthwise, drain off the liquid, and scoop out the pulp. Press the pulp through a food mill or pulse in a food processor equipped with a steel blade.

3. Stir in the parsley, tahina, lemon juice, and garlic. For a thinner baba ghanouj that is whiter in color, add a little water.

4. Season with salt and cayenne pepper to taste and garnish with additional chopped parsley.