Baba Ganouj (Eggplant Dip) Recipe

2 medium eggplants
2 tbs tahini
2 garlic cloves, pressed
1 juice of 1 lemon
2 tbschopped fresh parsley (optional)

1/2 tsp salt
1 black pepper to taste
 

Preheat oven to 300'F. 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. Serves 6-8 as a dip.