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• 3 medium eggplants
• 1 clove garlic
• 1/2 small onion
• 1 tsp salt
• 2 tbs lemon juice , OR
• 2 tbs lime juice , OR
• 2 tbs tahini
• 2 tbs parsley

1. Cut three slits into the eggplants, and roast in a shallow pan at 400 °F about 40 minutes, until tender.
2. Meanwhile, chop the onion and garlic, and finely mince enough parsley to yield 2 tbs.
3. Split the eggplants in half and let drain in a colander until cool enough to handle.
4. Scrape the flesh from the eggplant and place in a blender or food processor with the onion, garlic, and salt. Blend, then add lemon or lime juice and correct seasoning.
5. Add tahini paste and blend again, or substitute olive oil and add while machine is running. Mixture should take on a shine.
6. Add some of the parsley, then serve garnished with the remaining parsley.