Eggplant Dip (Baba Ghanoosh)

• 1 large eggplant
• 3 medium lemons, juice of
• 14 cup bottled tahini
• 2 garlic cloves, minced
• 2 tablespoons parsley, finely chopped, divided
• salt
• 12 teaspoon white pepper
• paprika

1. Preheat oven to 450 degrees F.
2. Using a knife, pierce eggplant in several places and place on a baking sheet.
3. Bake, turning occasionally, 50-60 minutes or until eggplant is soft to the touch.
4. Place in a plastic food bag for 10 minutes.
5. Remove from bag.
6. Peel off skin.
7. Cut eggplant into pieces.
8. Place in a bowl of food processor fitted with a steel blade.
9. Add lemon juice, tahini, garlic, 1 T. parsley, salt and pepper to taste.
10. Puree until smooth.
11. Spoon into a serving bowl; sprinkle with remaining parsley and paprika.
12. Serve with wedges of pita bread or crackers.

eggplant, lemons, tahini, garlic, parsley, salt, white pepper, paprika

Taken from www.food.com/recipe/eggplant-dip-baba-ghanoosh-411657 (may not work)