Roast one large eggplant over open flame. If you only have a stove, use your stove top. Place the eggplant over the fire, roasting until the skin blackens and pops, turning until the whole eggplant is roasted.
Peel the eggplant, and combine with
1/4 c tahini
4 garlic gloves, minced
1/4 c lemon juice
1 pinch cumin
salt
1 tbs olive oil
1 tbs fresh parsley
mix all ingredients in a food processor.
Serve cool or warm with lots of fresh parsley and a drizzle of oil.
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