2 eggplants
1 tbsp. olive oil
5 garlic cloves, crushed
2 lemons, squeezed
1 c. tahini paste
1/2 c. parsley, diced fine

1. Barbecue eggplant until peel is easy to remove. Peel it off entirely.

2. Mash eggplant in food processor, not too fine.

3. Put tahini paste in large bowl. Add a little water and stir. Repeat process until consistency of stirred mayonnaise.

4. Mix eggplant and tahini.

5. Add parsley, olive oil, lemon and garlic.

6. Taste and adjust.