Yield: 2- 3servings

Total Time: 2 hours

1 medium Italian eggplant

1 tablespoon tahini paste

1 clove garlic, grated

juice of 1/2 lemon

2 tablespoons roughly chopped flat-leaf parsley

1/4 teaspoon smoked paprika

kosher salt

2 tablespoons extra virgin olive oil

Preheat the oven to 400° and line a sheet tray with foil paper. Roast the eggplant for 1 hour to 1 hour 30 minutes. Remove and char over an open flame for about 2 minutes.
Peel the skin of the eggplant and place the flesh in a mesh sieve to drain any liquid. Place the eggplant in a food processor and add tahini, garlic, lemon, parsley, paprika, and salt to taste. Process until smooth.
Serve with a drizzle of olive oil.