Baba Ganouj

• 1/2 cup finely chopped parsley
• 2 cloves garlic, crused
• 1/2 cup tahini
• Juice from one good-sized lemon
• 2 medium-small eggplants
• 1/4 finely minced scallions
• lots of black pepper
• 1 TBS olive oil

Preheat oven to 400

Cut off the stem-ends of the eggplants and prick them all over with a fork. Place on oven rack directly and let them roast slowly until completely pooped (about 45 minutes).

Remove and cool to handle

Scoop out insides and mash well.

Combine with rest of the ingredients except olive oil. Chill well.

Drizzle with olive oil just before serving.

Serve with pita bread and/or vegetables