1. Preheat oven to 450 degrees F. 2. Using a knife, pierce eggplant in several places and place on a baking sheet. 3. Bake, turning occasionally, 50-60 minutes or until eggplant is soft to the touch. 4. Place in a plastic food bag for 10 minutes. Remove from bag. Peel off skin. Cut eggplant into pieces. 5. Place in a bowl of food processor fitted with a steel blade. Add lemon juice, tahini, garlic, 1 T. parsley, salt and pepper to taste. Puree until smooth. 6. Spoon into a serving bowl; sprinkle with remaining parsley and paprika. 7. Serve with wedges of pita bread or crackers. ---------------------------------------------------------------------------
Nutrition
Ingredients
