Ingredients

• 1 tbsp olive oil
• 1 large eggplant, cut into 1/2” slices
• 1 garlic clove, minced
• 1 lemon, juice
• 1 tbsp tahini
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

Preparation

Preheat the oven to broil. Line a baking sheet with aluminum foil.
Arrange the eggplant on the baking sheet. Brush each side with the olive oil and season with salt liberally. Broil until the eggplant is tender and brown, about 5 to 10 minutes. Remove the eggplant form the oven and allow it to cool until you can handle it. Remove the peel from the eggplant.
Transfer the eggplant to a food processor. Add the garlic, lemon juice, tahini, salt, and pepper. Blend until the mixture is smooth.
Serve immediately topped with the parsley or store in the refrigerator up to 5 days.