3 large eggplants
2 lemons, juiced
2 tablespoons tahini
salt
3 garlic cloves
1/4 cup chopped parsley, fresh
2 tablespoons extra virgin olive oil

Cook eggplants whole on all sides, turning as necessary until they are softened throughout and the skin is charred.

Set aside to cool for 1 hour.

Peel eggplants and discard the skin.

In a mixing bowl, add lemon juice and tahini.

Blend well.

Add salt to taste.

Finely chop the garlic cloves and add to mashed eggplant.

Stir well and chill.

Garnish with parsley and serve drizzled with extra virgin olive oil.