Eggplant Hummus

• 1 large eggplant (about 1 1/4 pounds)
• 3 tablespoons olive oil, divided
• 1/2 cup drained canned garbanzo beans (chickpeas)
• 1 1/2 tablespoons fresh lemon juice
• 2 teaspoons (generous) tahini (sesame seed paste)*
• 1 garlic clove, minced
• 2 teaspoons chopped fresh parsley
• *Available at some supermarkets and at natural foods stores and Middle Eastern markets.

1. Preheat oven to 350F.
2. Cut eggplant in half lengthwise, then score flesh in crisscross pattern at 1-inch intervals, 1/2 inch deep.
3. Rub cut sides with 1 1/2 tablespoons oil; sprinkle with salt.
4. Place eggplant on rimmed baking sheet, cut side down; bake until tender, about 1 1/2 hours.
5. Cool slightly, then scoop flesh into processor (discard skins).
6. Add garbanzo beans, remaining 1 1/2 tablespoons oil, lemon juice, tahini, and garlic; puree until mixture is almost smooth.
7. Transfer to bowl; stir in parsley.
8. Season hummus to taste with salt and pepper.

eggplant, olive oil, garbanzo beans, lemon juice, tahini, garlic, parsley, eastern markets

Taken from www.epicurious.com/recipes/food/views/eggplant-hummus-239052 (may not work)