Step 1

Preheat oven to 400° F degrees.

Step 2

Wrap eggplant in aluminum foil and roast for 45-60 minutes until the eggplant is soft when poked with a fork or knife. Unwrap the eggplant and allow it to cool for 10 minutes.

Step 3

When the eggplant is cool to the touch, cut off the top and peel off the skin. Discard the skin, keeping only the flesh of the eggplant.

Step 4

Place the flesh of the eggplant in a food processor or blender. Add the lemon juice, tahini, garlic cloves and salt. Blend for 1 minute until the mixture is smooth and creamy.

Step 5

Alternatively, you can blend the lemon juice, tahini and garlic first, and then add the eggplant. Either way works.

Step 6

Garnish with parsley and olive oil, if desired. Enjoy with pita bread, crudité or crackers.