Preheat Oven to 400°℉

Prepare Eggplant

• Prick the eggplant a few times with a fork to allow steam to escape while roasting. Place it on a baking sheet and roast for 25-30 minutes turning halfway through, until skin is charred and flesh is soft **see note**
  1 eggplant, medium to large
• Remove the eggplant from the oven and let it cool enough to handle. Cut in half and use a spoon to scoop out the flesh and discard skin. You can cut the stem end off to help with scooping.

Blend ingredients

• In a food processor or blender, combine the roasted eggplant , tahini, lemon juice, and olive oil. Blend until smooth
  2 cloves garlic, minced, 1/4 cup tahini, 2 tbsp fresh lemon juice, 2 tbsp olive oil
• Stir in chopped parsley for freshness and texture
  1/4 cup fresh parsley, finely chopped
• Taste for seasoning and add salt to taste and optional flavor choice
  salt to taste, pinch cumin or smoked paprika