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2-3 pounds eggplant
3 teaspoons lemon juice
1/4 cup tahini
2 garlic cloves
1/4 cup parsley sprigs — minced
1/2 teaspoon salt
2 tablespoons green onion — minced
black pepper — to taste
1 1/2 teaspoon olive oil
Preheat oven to 400 degrees. Cut off the stem ends of the eggplant and prick it all over with a fork. Place it directly on an oven rack and let it roast until completely mooshed (about 45 minutes). When it is sagging, wrinkled, crumpled, and totally soft, you’ll know it’s ready. Remove it from the oven, and let cool. Scoop the insides out and mash well. Combine with rest of ingredients, except olive oil. Chill well. Drizzle the oil over the top before serving. Serve with pita, vegetables, crackers, or as a sandwich spread.
