Ingredients:
1 large eggplant, halved lengthwise
2 tbs tahini
1 clove garlic, finely chopped
½ cup parsley leaves, chopped, plus more for garnish
¼ cup lemon juice
sea salt, to taste
Instructions:
1. Preheat oven to 350. Place eggplant, cut side down, on a Silpat lined baking sheet. Prick with a fork several times. Bake about 20 minutes, or until soft and collapsed. Remove from oven
2. When cool enough to handle, scoop the eggplant out of the skin and into a bowl. Throw the skin away. Add the garlic, parsley, lemon juice and salt. Mashed if you like a chunky texture
3. Garnish with reserved parsley. Serve with pita chips
