Baba Ghanoush or Eggplant Dip

What to do with your Eggplant??  Here you go!!

1 large eggplant
2 cloves garlic
1 tsp salt
1/4-1/3 cp tahini(sesame paste)
1/4 cp fresh lemon juice
Slice eggplant in half lengthwise and put upside down on a greased foil lined pan. Put under a broiler until soft (15-20 min) Scrape out pulp and put into bowl to cool, preferable in the refrigerator for several hours. Pour off excess liquid before using.
In a food processor, mince garlic, and scrape down sides.  Add eggplant, salt, and 1/4 cp tahini. Pulse to mix.  Slowly add lemon juice, taste. Adjust salt, lemon juice and salt as desired.
Serve on a shallow platter and garnish with chopped parsley.
Scoop up with pita bread or sliced veggies.
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