1 large eggplant, roasted
3 tblsp. Sesame paste (Tahini)
1 tblsp. Olive oil
juice of 2 lemons (about a ¼ cup)
½ tsp. salt
2 garlic cloves minced
parsley for garnish
Prick the skin of the eggplant with a fork and roast @ 400F for 45 minutes or until done. Remove from oven and let cool until you can comfortably handle it. Peel and put into the bowl of a blender or food processor.
Add remaining ingredients and process until smooth.
Put into a container and refrigerate. Use pieces of pita bread to dip into this low calorie delicious dip!