Ingredients
Equipment
Method
- Preheat the oven to 450 degrees. Prick the eggplant with a fork and place it on an ungreased baking sheet lined with foil; bake the eggplant until it is soft inside (about 20 minutes).
- Let the eggplant cool slightly and then slice it in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth then transfer to a medium bowl.
- On a cutting board (or small plate) mash the garlic and 1/4 teaspoon salt together with the flat side of a knife until it forms a paste. Add the garlic/salt mixture to the bowl with the eggplant.
- Stir in the parsley, tahini, and lemon juice. Garnish with the additional parsley, if using.
Video
Notes
For an extra smoky flavor, consider grilling the eggplant instead of roasting it. The charred edges will add depth to the dip. Don't forget to share your unique twists on this recipe and subscribe to our blog for more delicious culinary adventures!