Eggplant with Tahina

• 2 large eggplants (about 2 pounds)
• 1/2 bunch flat-leaf parsley (about 1/2 cup), plus additional for garnish, finely chopped
• 1/2 cup tahina (tahini)
• 4 tablespoons lemon juice, or to taste
• 2 cloves garlic, crushed
• 1 teaspoon salt, or to taste
• Dash of cayenne pepper
• 2 tablespoons water (optional)

1. Grill the eggplant over a gas grill until the skin is completely charred or prick and place on a cookie sheet and bake in a preheated 450F oven for 20 minutes or until soft inside.
2. Cool.
3. Cut the eggplant in half lengthwise, drain off the liquid, and scoop out the pulp.
4. Press the pulp through a food mill or pulse in a food processor equipped with a steel blade.
5. Stir in the parsley, tahina, lemon juice, and garlic.
6. For a thinner baba ghanouj that is whiter in color, add a little water.
7. Season with salt and cayenne pepper to taste and garnish with additional chopped parsley.

eggplants, flatleaf parsley, lemon juice, garlic, salt, cayenne pepper, water

Taken from www.cookstr.com/recipes/eggplant-with-tahina (may not work)