Ingredients:
- 2 large eggplants
- 3 tablespoons tahini
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt to taste
- Chopped parsley for garnish
Instructions:
Preheat oven to 400F 200C
Poke eggplants several times with a fork and place on a baking sheet
Roast eggplants in the preheated oven until soft, about 45-50 minutes
Remove from oven and let cool
Once cool enough to handle, peel off the skin and discard
In a food processor, combine the roasted eggplant flesh, tahini, minced garlic, lemon juice, olive oil, and salt
Blend until smooth and creamy
Transfer the dip to a serving bowl, garnish with chopped parsley, and drizzle with a little extra olive oil if desired
Serve with pita bread, chips, or vegetables for dipping



