Ingredients:
2 pounds eggplant
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic
salt and pepper
2 teaspoons chopped parsley
1 tablespoon tahini paste
Preparation:
Poke eggplant uniformly all over to prevent bursting. The best way to grill eggplant is to over a charcoal barbeque. Use a very hot barbeque and grill until skins darken and wrinkle on all sides and they are uniformly soft when pressed with tongs. (approx. 20 minutes for Italian Eggplant). They can also be grilled in the oven at 500 degrees, turning every 15 minutes until they are uniformly soft when pressed with tongs. Cool for 5 minutes after roasting.
Over a colander in a bowl or sink, cut eggplant in half lengthwise and scoop out pulp, discard skins and let drain for at least 3 minutes.
Transfer pulp to bowl or food processor, add remaining ingredients and mix to coarse choppy texture. Adjust seasonings to taste and cool.
