2 md eggplants
2 tb tahini
2 garlic cloves, pressed
1 juice of 1 lemon
2 tb chopped fresh parsley (opt)
1/2 ts salt
1 black pepper to taste
Preheat oven to 300'F. Pierce eggplant with a fork and bake whole
until eggplant begins to deflate (about 40 minutes). Let cool and
scoop out insides and mash with a fork.
Add remaining ingredients and mix well. Makes 4-6 sandwiches or serves 6-8 as a dip.
