1. Preheat the barbeque to 475°F. 2. Pearce the eggplant in several places with a fork. 3. Bake the eggplant for 45-50 minutes, turning 2 or 3 times. 4. Remove from heat and let cool about 10 - 15 minutes. 5. Remove the skin, and optionally reserve a small portion. 6. Mash the eggplant with a fork. The eggplant should not be stringy. 7. If you want extra smokey, finely chop a bit of the skin. 8. Add tahini and mix, about a tablespoon at a time, to taste. 9. Add remainder of ingredients, except for the olive oil. Depending on the size of the eggplants you will need to add a bit more of the other ingredients. The result should have a half-lumpy/half-creamy consistency. 10. At this point, you can drizzle olive oil and sprinkle the parsley to taste and serve warm. Alternatively, to allow the garlic to blend, I find that setting it aside for a few hours also works well. 11. Spread on a serving plate and serve with pita bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
