Ingredients 2 each eggplants 2 tablespoon tahini 2 each garlic. cloves, pressed 1 each lemon, juice 2 tablespoon parsley, fresh, chopped, optional 1/2 teaspoon salt 1
pepper, to taste
Directions: Preheat oven to 300 degrees. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork. Add remaining ingredients and mix well. Makes 4-6 sandwiches or serves 6-8 as a dip.