Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 6 larges | Eggplants |
| 2 \N | Lemons, juiced |
| 2 tablespoons | Tahini |
| \N \N | Salt |
| 1 large | Garlic clove |
| ¼ cup | Chopped parsley, fresh |
| 2 tablespoons | Olive oil |
Cook eggplants whole on all sides, turning as necessary til lthey are soft throughout & the skin is charred. Set aside to cool for 1 hour.
Peel eggplants & discard skin. In a mixing bowl, add lemon juice & tahini. Blend well. Add salt to taste.
Finely chop the garlic clove & add to mashed eggplant. Stir well & chill. To serve, place in a flat serving dish & garnish with parsley.
Pour olive oil the top.
Joel Rapp, "Mother Earth's Vegetarian Feasts"