- 2-3 Medium Eggplants
- 3 Tbs Tahini
- 2 Tbs Lemon Juice
- 1–2 tsp Salt
- Olive Oil to taste
- 2 Cloves of Garlic, minced
- 3 Sprigs Parsley, minced
-Optional toppings: olive oil, sesame seeds, parsley
Preheat your oven to 425 degrees OR your BBQ to medium-high heat. Pierce the eggplants a few times with a fork or knife. roast in your oven on backing sheet or on BBQ for 30 minutes (or longer depending on size), turning halfway through. They should look burned and a bit shriveled on the outside. Let cooked eggplant cool until you can handle. Peel the eggplants placing meat into a bowl. Discard the skin. Add the tahini, lemon juice, garlic, and parsley & salt then smoosh and mix with a fork (or immersion blender) until smooth. Taste and add more oil, salt or lemon juice to taste. Let rest in fridge for about 2 hours before serving. Add desired toppings.