1 large eggplant
2 cloves garlic, minced
2 Tbsp. extra-virgin olive oil
2 Tbsp. lemon juice
2 Tbsp. Tahini
1 Tbsp. fresh parsley
1/2 tsp. salt
Preheat oven to 400° F.
Prick the eggplant with a fork. Then place on a cookie sheet and put into
the hot oven.
Roast the eggplant for about 40 minutes or until very soft inside.
Scoop out the eggplant's pulp and place in a food processor. Add remaining
ingredients into the food processor. Pulse until puréed, but still has some
texture. Refrigerate. Serve chilled.
From: About.com: Kosher Food