Ingredients
Makes 4-6 sandwiches or serves 6-8 as a dip
2 medium eggplants
2 tablespoons tahini
2 garlic cloves, pressed
Juice of 1 lemon
2 tablespoons chopped fresh parsley (opt)
½ teaspoon salt
Black pepper to taste
Method
Preheat oven to 300ºF. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork. Add remaining ingredients and mix well.