1 medium eggplant (1 lb)
1/4 cup lightly packed fresh parsley leaves
3 TBsp fresh lemon juice
3 TBsp Tahini
2 cloves garlic (minced)
How to make it:
Place the whole eggplant on a grill or under a broiler.
Cook, turning about every 5 minutes, until charred all over (about 20 minutes total)
Cut the eggplant in half, scoop out the flesh and discard the skin, let cool.
Place the eggplant, parsley, lemon juice, tahini, and garlic in a food processor container fitted with a steel blade.
Process until the parsley is finely chopped.
Let stand at least one hour for flavors to meld.
Serve with cut up pita bread or pita chips then ENJOY!