Babaghanoush

Description
Creamy Eggplant Dip

Ingredients

 * 1 medium Eggplant
 * 2 cloves garlic, peeled
 * 3 tablespoons tahini paste
 * 4 tablespoons lemon juice
 * 1/2 teaspoon salt
 * 1 tablespoon minced Italian Parsley

Directions
Preheat the broiler. Prick the Eggplant a few times with a fork. Place it on a foil-lined baking tray. Place under broiler. When the skin chars on one side, give the Eggplant a 1/4 turn. Continue until entire skin si charred and pulp is soft and mushy. Peel away skin, rinsing to remove all charred skin. Pat Dry. In blender or food processor, combine all ingredients. Serve with toasted Turkish bread and enjoy!