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.