Babaghanoush

Description
Creamy Eggplant Dip

Ingredients

 * 1 medium eggplant
 * 2 cloves garlic, peeled
 * 3 tablespoons tahini paste
 * 4 tablespoons lemon juice
 * ½ teaspoon salt
 * 1 tablespoon minced Italian parsley

Directions

 * 1) Preheat the broiler.
 * 2) Prick the eggplant a few times with a fork.
 * 3) Place it on a foil-lined baking tray.
 * 4) Place under broiler.
 * 5) When the skin chars on one side, give the eggplant a ¼ turn.
 * 6) Continue until entire skin is charred and pulp is soft and mushy.
 * 7) Peel away skin, rinsing to remove all charred skin.
 * 8) Pat dry.
 * 9) In blender or food processor, combine all ingredients.
 * 10) Serve with toasted Turkish bread and enjoy!