Baba Ghanoush

• Kenji Lopez-Alt’s recipe
• 2 pounds Italian eggplants
• 3 minced cloves of garlic
• 2 tbsp lemon juice
• 6 tbsp tahini (as per taste?) 
• Olive oil, parsley, paprika
• Broil eggplants until no resistance to toothpick, up to 1 hour
• Remove skin, transfer flesh to salad spinner to remove water, increase flavor
• Garlic and lemon juice + above to blender
• Add Tahini, Emulsify with olive oil