2 large eggplants
1/4 c. tahini (sesame seed butter)
3-4 large cloves garlic, minced
2 T. olive oil
chopped or dried parsley
To roast eggplants, use a fork to prick the skin all over and place on a foil-lined cookie sheet. Heat under a hot broiler for about 30 minutes, turning often, until tender and the skin is shrivelled and blackened. Cool for a good hour. Remove skins and transfer the soft eggplant pulp to a bowl. Mash with a fork. Add tahini, garlic, oil, and parsley. Mix well. Finally, add salt to taste and serve with bread or crackers. Enjoy!