2 eggplants, whole
Heat oven to 400 F. Poke 10-12 holes in each eggplant with a fork. Place eggplants on a baking sheet and bake for 30 - 40 minutes until skin has blackened in spots and eggplants are collapsing in on themselves. Allow to cool enough to handle. Remove the top and slice lengthwise. Remove inside flesh with a spoon, transfer to a colander and allow to drain for
10 - 15 minutes. Discard skin.
Combine in bowl (big enough to add the eggplant to)
2 garlic cloves, smashed
Juice of 2 lemon
2 - 4 tablespoons of tahini, to taste
1/2 cup of chopped parsley
Salt and pepper, to taste.
Add drained eggplant, mix to combine and smash with a fork (think guacamole).
Get over the color and serve with toasted pita "chips" or vegetable crudites.
Time: About an hour, some unattended
Yield: 4 - 6 appetizer servings
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