1 large eggplant
1 clove garlic
¼ cup tahini
½ tsp salt
For serving: parsley and pita
1. Poke eggplant with a knife to pierce the skin in a few places and wrap loosely in foil. Place on a rimmed baking sheet and roast at 400 degrees F for 45 minutes to 1 hour or until very tender and shriveled.
2. Once the roasted eggplant is cool enough to handle, squeeze out flesh only into a food processor and add garlic, tahini, juice of lemon and salt. Blend until smooth and add a little olive oil until you reach a good dip consistency.
3. Garnish with some fresh parsley and enjoy with warm pita.