- 12 long asian eggplants (on the small side), halved lengthwise
- 2 tablespoons fresh squeezed lemon juice
- ¼ cup tahini
- ¼ cup olive oil
- 1 bunch parsley (3/4 cup packed) coarsely chopped
- 5 cloves roasted garlic
- 1 fresh clove garlic, minced (less if you prefer, 1 clove is strong!)
Preheat oven to 375°F. Generously oil rimmed baking sheet and place eggplant halves, cut side down, on sheet. Roast for about 45 minutes or until eggplant is soft and set aside to cool for 10-20 minutes. Using a spoon, scoop out the pulp from the eggplant into a food processor/blender. Add 1/4 cup oil, tahini, lemon juice, parsley and garlic; process until almost smooth.