INGREDIENTS
- 1 eggplant
- 2 cloves garlic (diced)
- 5 TBL lemon
- 4 TBL tahini
- 1 sprig parsley
- Salt
STEP BY STEP
- Wash outside of eggplant.
- Perforate skin of eggplant multiple times with fork.
- Cook over hot but indirect heat for 8-10 minutes, or until charred and reduced in size
- Turn, continue cooking – About 30 minutes total. (or roast in 400 degree oven for 30 minutes)
- Wrap in plastic wrap, leaving stem exposed
- Cut off stem and squeeze from belly button, removing all the flesh
- Put flesh into a colander and let drain for 1/2 hour
- Add diced garlic, salt, lemon, parsley and tahini
- Blend well. A food processor helps a lot
- If bitter add 1 TBL honey
- Serve with pita chips
