Ingredients

• 2 small eggplants, totaling 1 pound
• 1/4 cup olive oil, plus extra for brushing the eggplant and garnish
• 2 cloves garlic
• 1/4 cup Joyva Tahini
• Juice from one large lemon
• 1 tablespoon chopped flat leaf parsley, plus extra for garnish
• 1 teaspoon kosher salt
• Accompaniments: fresh pita wedges or lavash, assorted raw vegetables

Directions

1. Preheat the oven to 450 degrees; line a baking sheet with foil or parchment paper.
2. Cut the eggplants in half lengthwise and brush the cut halves with some of the olive oil. Place, cut sides down, on your baking sheet and bake for 45 minutes. Remove from the oven and when cool enough to handle, scoop out the flesh and transfer to a sieve set over a bowl.
3. Use a spoon to press down on the flesh to extract as much liquid as possible, then let cool to room temperature.
4. Place the garlic cloves in your food processor and pulse until chopped. Add the eggplant, tahini, lemon juice, chopped parsley and salt and pulse until broken down and smooth. Transfer to a serving bowl and drizzle with some of the olive oil. Garnish with parsley and serve with your choice of accompaniments.