Makes two cups
· 1 large eggplant
· 1/4 cup tahini (sesame paste)
· 1/4 cup fresh lemon juice
· 2 cloves garlic, minced
· 2–3 tablespoons olive oil
· fresh curly parsley or greens for garnish
Cut eggplant in half lengthwise. Brush with olive oil. Grill 6–8 minutes on each side until tender, or leave eggplant whole (leave stem on) and pierce several times with a fork. Place on cookie sheet, and broil 6 minutes on each of the 4 sides. Remove from heat and cool. Peel the eggplant, and scrape the soft meat into a food processor.
Blend with tahini, lemon juice, garlic, and olive oil. Place in a shallow dipping bowl, and garnish with oil and parsley or mint.