Difficulty: Easy - for beginners
Dietary guidance: v v
Eggplants, 2 large, 3 lbs total
Garlic, 5 large cloves, peeled (or 1 head roasted with eggplant?)
Salt, 1.5-2 tsp
Tehina, 3/4 c.
Lemon juice, 3/4 c.
Parsley, chopped, 1/3 c.
1. Oven to 400 F.
2. Prick eggplants with fork. Roast 1 hour on cookie sheet (with garlic?), turning every 12-15 min, to brown and blacken. Cool and peel.
For roasted garlic: 1 head garlic, remove papery coating, cut off top to reveal part of each clove, drizzle with olive oil, sprinkle with salt, put in baking dish with oil, cover with foil, bake about 40 min.
3. Combine with other ingredients in food processor.