1 large eggplant
3 tablespoons tahini 
Juice of 1 lemon
1-2 garlic cloves, minced
2 tablespoons finely chopped flat-leaf parsley
Extra-virgin olive oil, for garnish
- Prick the eggplant all over with a sharp knife, and cook under the broiler (on a rimmed baking sheet) or over high heat on the grill, until it is very soft inside and the skin is blackened.
- Allow it to cool slightly, then peel, chop finely, and mash in a fine-mesh strainer, letting the juices run out. Transfer to a small mixing bowl.
- Beat the tahini with 1 tablespoon of water and the lemon juice, then add the mixture to the mixing bowl, and beat into the eggplant puree. Add the garlic and about half of the parsley, and mix. Season to taste with salt, transfer to a serving bowl, and garnish with the remaining parsley and a drizzle of olive oil. Serve at room temperature.
- Dips, Appetizers
- Mediterranean/Middle Eastern
- Serves 4-6