INGREDIENTS
1 large eggplant
1/3 cup tahini
1 clove garlic, smashed and chopped
salt, black pepper and cayenne pepper to taste
1/2 cup parsley, chopped
1 tablespoon olive oil

DIRECTIONS
Preheat oven to 400 degrees. Use a fork to
prick eggplant in several places. Place eggplant
on foil-covered cookie sheet and bake
until soft. Let cool, then scrape pulp into a
bowl.

Mix eggplant pulp with tahini and garlic.
Beat until creamy and season to taste.

Parsley mixed in or scattered on top? Your
choice! (I prefer lots of parsley mixed in)
Drizzle with olive oil and serve at room temperature or refrigerate covered.

Great with pita bread or crunchy breadsticks.