1 medium eggplant, roughly chopped
2 tablespoons olive oil
juice of one lemon
2 heaping tablespoons of tahini
2 cloves of garlic
1/4 teaspoon salt
2 tablespoons fresh parsley or 3 tablespoons dried parsley
Preheat the oven to 400 Fahrenheit.
Place eggplant in a large baking dish or on a baking sheet and toss with oil. Bake for 25-30 minutes, or until tender.
In a food processor, blend together the baked eggplant, lemon juice, salt, garlic, tahini and parsley until slightly smooth. It might need a bit more lemon juice or water to achieve the desired consistency.
It is your preference to peel the eggplant and/or to salt and soak it. I don't find these steps necessary, but it is an option.