To double roast the eggplant:
3 pounds baby Italian eggplants *
1/2 teaspoon kosher salt
2 1/2 tablespoons olive oil, divided into 1 tablespoon and 1 1/2 tablespoons
To make the dip:
2 cloves garlic
3 tablespoons tahini
1/4 cup lemon juice
1/4 to 1/2 teaspoon kosher salt (to taste)
1 tablespoon extra virgin olive oil
1/4 cup minced parsley
1 tablespoon extra virgin olive oil (for garnish)
1 tablespoon minced parsley (for garnish)
* This is about 7 small Italian eggplants, but you can substitute an equal weight of big eggplants. If you do this, it’ll take much longer to roast them and the final dish will not have quite as much roasted flavor, but it will still be very good. Visit J. Kenji López-Alt’s recipe for medium-large eggplant roasting instructions.
** If you don’t have a gas stove, you can use a grill or broiler. Use the highest heat possible and (if you’re broiling), use the shelf closest to the broiler—you really want the skins to burn. You need either a gas stove or a very hot broiler/grill to make this recipe, because the eggplants will turn to mush before they are peel-able if the direct heat is not hot enough.
*** Depending on your broiler, this could take anywhere from 3 to 15 minutes. Keep a close eye on it.