Ingredients:

• 2 medium Italian eggplants 
• 2 cloves of garlic, peeled and grated on a microplane
• Juice of 1 lemon
• ¼ cup tahini
• ⅓ cup extra-virgin olive oil
• 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
• Salt to taste
• Aleppo pepper or smoked paprika, for garnish

Instructions:

1. Use a fork to prick holes all around the eggplants. Turn 2 gas burners to medium and place the eggplants directly in the flame. Flame roast them, turning frequently with tongs until they are charred and collapsing. If you don’t have a gas stove, you can do this on a grill on under the oven broiler on a sheet pan.
2. When the eggplants cool, cut them in half lengthwise and scoop the flesh into a food processor. Add the remaining ingredients and pulse to your desired consistency. Taste and correct seasoning for salt and lemon.
3. Spread in a shallow dish and garnish with a pinch of Aleppo pepper or smoked paprika, chopped parsley, and a healthy drizzle of olive oil.
4. Serve with pita wedges, toasted baguette, or raw veggies for dipping.