- 2 medium eggplants from full share
- 1 glove garlic, minced
- 1/4 cup finely chopped fresh flat-leaf parsley ;salt; olive oil to taste
- 2 tablespoons tahini
- 2 tablespoons lemon juice
Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes at ~ 450F (or grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes). Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth; then stir in the parsley, tahini, minced garlic, olive oil and lemon juice.
Goes great with pita bread or you can use as a spread for sandwiches. Good if kept in the fridge for up to 3-4 days.
Pic courtesy of Google pics
