2 eggplants
Juice of 1 lemon
¼ cup tahini
½ cup fresh parsley, chopped
¼ tsp. sea salt
1 tsp. olive oil (optional)
Preheat oven to 400 F. Prick eggplants with a fork. Roast until slightly charred and popped (45 minutes). Cool. Scoop the insides and mash well or puree. Combine with all ingredients except oil. Drizzle oil over top before serving. Serve with vegetables or pita bread.
