Ingredients
The following ingredients have 4 Servings
- 1 teaspoon minced parsley
- 1 medium eggplants (about 1 to 1 1⁄4 lbs each)
- 2 cloves garlic, smashed
- 2 teaspoons lemon juice, plus more to taste
- 3/4 teaspoon salt, plus more to taste
- 1/3 cup pure tahini (not a prepared tahini dip, which may contain preservatives and additives)
Instruction
- Prepare eggplant according to directions above and place in the bowl of a food processor.
- Add garlic, lemon juice, salt, and tahini and process to desired consistency, pulsing 20-30 times for chunkier results or blending 15 seconds for smoother results. Season with additional lemon juice and salt to taste.
- Transfer to bowl, garnish with parsley, and serve with wedges of pita bread.
