Ingredients
1 large eggplant (about 450 grams)
1 glove garlic, pressed
1/4 tsp. salt
1/4 C. parsley, finely chopped, plus extra for garnish
2 Tbsp. tahini paste
2 Tbsp. lemon juice
Preparation
Preheat oven to 450°. Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 to 30 minutes. Let the eggplant cool.
Cut the eggplant in half lengthwise, drain off the liquid and scoop the pulp into a food processor fitted with the blade attachment. Add the rest of the ingredients and process to a paste consistency. Season with more salt, to your taste. Garnish with additional parsley.
