Ingredients
1 eggplant
2 teaspoons lemon juice
1/4 cup tahini
2 cloves garlic
1/4 cup parsley sprigs, minced
1/2 teaspoon salt
2 tablespoons green onion, minced
black pepper to taste
1-1/2 teaspoons olive oil
Preheat oven to 400 degrees.
Cut off the stem ends of the eggplant and prick it all over with a fork. Place it directly on an
oven rack and let it roast until completely pooped (about 45 minutes). When it is sagging,
wrinkled, crumpled, and totally soft, you'll know it's ready. Remove it from the oven, and
let cool.
Scoop the insides out and mash well. Combine with rest of ingredients, except olive oil . Chill
well. Drizzle the oil over the top before serving.
Serve with assorted crackers.
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