6 large eggplants

1 ½ teaspoons lemon juice

2 tablespoons tahini

2 large minced garlic clove

1/4 cup chopped parsley

2 tablespoons olive oil

Salt and pepper to taste

 

Bake eggplants whole until skin is charred on all sides and they are soft throughout. Set aside to cool for at least 1 hour. Peel eggplants and discard skin. In a mixing bowl, blend lemon juice and tahini. Add salt and pepper. Mash eggplants in a bowl and add minced garlic cloves. Stir well and chill. Serve cold with olive oil on top.