- 1 large eggplant
- 2 tbsp lemon juice
- 2 tbsp tahini (sesame seed paste)
- 1 tbsp olive oil
- 2 cloves garlic , minced
- 1 tsp salt
- 2 tbsp minced fresh parsley
Preheat oven to 400 degrees F. Halve the eggplant lengthwise and place, cut side down, on a baking sheet lined with foil. Prick skin all over with a fork. Bake about 25 minutes or until deflated and tender when pierced with a fork.
Scoop flesh from out of the eggplant halves and transfer to a blender or fod processor. Add lemon juice, tahini, olive oil, garlic and salt. Process or blend until smooth.
Transfer to a bowl and add parsley. Serve with toasted pita bread or crackers.