2 medium eggplant
juice of 2 lemons
2 Tablespoons tahini
1 teaspoon salt
2-3 large garlic cloves
1/4 cup chopped parsley
2 Tablespoons olive oil
extra parsley for garnish
Roast eggplant on charcoal grill that has cooled down (typically after grilling other food). Turn eggplant until all sides are charred and flesh collapses.
Remove and let cool. Peel off charred skin.
Place flesh and juices into food processor with the rest of the ingredients, except the oil, and process.
Pour into serving bowl, drizzle with olive oil and sprinkle on extra parsley.
