• 1 large eggplant
  • 1 glove garlic minced
  • 1/4 teasopon salt
  • 1/4 cup finely chopped fresh flat-leaf parsley
    • Can have more for garnish if needed
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice


  1. Preheat oven to 450°F.
  2. Prick eggplant with a fork and place on cookie sheet lined with foil. Bake the eggplant until it is soft inside.
    1. If this option is not available to you, you can grill the eggplant over a gas grill, rotating it around until the skin is completely charred.
  3. Let the eggplant cool. Cut it in half lengthwise, drain the liquid, and scoop the pulp into a food processor. Process it until smooth and transfer to a medium bowl.
  4. Work garlic and 1/4 teaspoon salt together with the flat side of a knife until it forms a paste. Add this mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt until satisfied.
  5. You may garnish with additional parsley if needed.
  6.  Enjoy 🙂