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| Ingredients | | | 2 | each | eggplants | | | 2 | tablespoon | tahini | | | 2 | each | garlic. cloves, pressed | | | 1 | each | lemon, juice | | | 2 | tablespoon | parsley, fresh, chopped, optional | | | 1/2 | teaspoon | salt | | | 1 | | pepper, to taste | | | | | |
Directions:
| Preheat oven to 300 degrees. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork. Add remaining ingredients and mix well.
Makes 4-6 sandwiches or serves 6-8 as a dip.
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