Categories: Dips- Spreads- Salsa

Ingredients

• 1 large eggplant
• 2 fat garlic cloves, minced
• 1/2 cup tahini paste
• 1/2 cup lemon juice
• salt
• 1 small bunch parsley, finely chopped

Directions

1. Prick the eggplant all over with a fork. Cook in a preheated oven at about 400 degrees for about 30 minutes, or until the outside is charred and the inside is soft and fluffy.

2. Peel off and discard the charred skin, rinsing off any remaining black bits with water. Put the peeled flesh into a food processor with the garlic, tahini, lemon juice and salt. Pulse to a puree, taste and adjust the seasoning, then transfer to a serving bow. Sprinkle with parsley and serve warm or at room temperature. The puree may be covered and refrigerated overnight, but return to room temperature before using.

3. Serve as a dip, on top or pizzas, with pita bread, or stuffed into ciabatta pockets either alone or with lamb.

4. makes 2 3/4 cups

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