1 large eggplant
1/4 cup tahini
2 cloves garlic, minced
2 – 3 Tbsp. fresh lemon juice
Salt, to taste
1 Tbsp. chopped fresh parsley
1 Tbsp. olive oil
•Preheat the oven to 400°F. Place the eggplant directly on the rack and bake for 45 minutes to one hour, until soft. Remove from the oven and place the eggplant in a plastic bag (seal or twist closed) for about 10 minutes, then remove and gently peel away the skin.
•Transfer the eggplant to a blender or food processor. Add the tahini, garlic, and lemon juice and pulse until combined. This method will leave it slightly chunky. For a smoother texture, blend instead of pulsing.
•Season to taste with salt. Transfer to a small bowl and top with olive oil and fresh parsley.
