Baba Ghanoush

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.
Cool completely.
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: The Spruce Eats