3 large eggplants
2 Cloves of Garlic, smashed then minced
1 Handful of Parsley, chopped
3 Glugs of Good Extra Virgin Cold-Pressed Olive oil
Squeeze of Lemon Juice
Sea Salt
Optional: 2-4 Tablespoons of Tahini

Place eggplants over grill. (If you don’t have a grill, you can place them directly over a stovetop flame, turning them as the skin chars.) You want the eggplant completely black and charred on all sides.

Let charred eggplants cool. When cool enough to touch, remove burnt skin and discard. In a large bowl, combine eggplant flesh, lemon juice, olive oil, parsley and garlic. Mix well but do not over mix. You want it a little chunky. Season with salt and pepper.

For a creamier texture, add tahini and mix well.

Serve with crudite or whole wheat pita.