2       ea.   Eggplanet

2        T    Garlic, fresh chopped

0.25  C   Tahini paste

2       T      Lemon juice

0.25  tsp    Cumin

0.25  tsp    Salt

0.25  tsp    Black Pepper

0.33   C     Olive Oil

1        T     Parsley Chopped



  1. Preheat oven to 400 degrees.
  2. Roast eggplant for 30 minutes.
  3. Place in walkin. When cool enough to handle, split down middle and scoop out insides. Discard skin and as many seeds as possible.
  4. In food processor, place all ingredients except oil. Pulse to a thick puree.
  5. Add oil and parsley and pulse to incorporate.
  6. Serve with soft, warm pita bread.