2 large eggplant
4 cloves garlic
4 oz lemon juice
4 tbls tahini (ground sesame seeds)
1/2 to 1 bunch parsley, leaves only
Salt and pepper
Puncture the eggplant in multiple places with a fork (so it doesn’t rupture). Place the eggplant on the griddle/barbecue. You can also use a large frying pan or roast it in the oven at 375 for 30 min. Turn it every 7 to 8 minutes for a total of 30 minutes, or until the skin is charred and the meat tender. When the eggplant is done, remove it from heat source and allow to cool.
When the eggplant is cool enough to be handled, cut the top off and squeeze out the meat or just peel off the skin. You may need to use a spoon to get all of the meat. Place into a colander and allow it to drain. Be careful not to let any of the skin remain.
Put the tahini, garlic, lemon juice, salt, and pepper into a food processor. Pulse until mixed. Add the eggplant meat. Pulse until the desired consistency has been achieved. Add the chopped parsley and pulse just enough to mix it in.
That’s it! This will serve a lot of people so you can half the recipe if you just want want some for the family. It refrigerates well and tastes even better the next day so I like making the full recipe and munching on it for days.
Serve with dried squash and zuccinni instead of pita or crackers. Some recipes say you can add honey for sweetness but I haven’t tried that yet. Let me know how you tweek this one.