AuthorAdapted from "Garden Fresh Meals" by Better Homes and Gardens
Ingredients
1large eggplant
2tbsplemon juice
2tbsptahini(sesame seed paste)
1tbspolive oil
2clovesgarlic, minced
1tspsalt
2tbspminced fresh parsley
Instructions
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.