1 large or 2 medium eggplants, about 1 1/4 pounds
3 garlic cloves, coarsely chopped
1.4 cup tahini
juice of 1 large lemon
extra virgin olive oil
Preheat the oven to 425. Slash the eggplant in several places so it won't explode. Put it in a pan and bake until it's soft to the point of collapsing, 30 to 40 minutes. Let cool for 15 minutes or so. Discard any bitter juices that may collect. Peel the egplant, then puree it with a blender or food processor with the garlic and tahini. Add lemon juice and season with salt to taste. Move to a serving bowl, mound the puree, and make a depression in the top with the back of a spoon. Pour olive oil into the depression and sprinkle with parsley.