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

 * 1) Preheat the broiler.
 * 2) 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 is charred and pulp is soft and mushy.
 * 3) Peel away skin, rinsing to remove all charred skin. Pat Dry.
 * 4) In blender or food processor, combine all ingredients.
 * 5) Serve with toasted Turkish bread and enjoy!