Ingredients
Units
- 2 medium eggplants (about 1 to 1 ¼ lbs each)
- 3 cloves garlic, smashed
- ¼ cup mayonnaise
- 1 tsp salt
- 1 Tbsp lemon juice
- 1 tsp minced parsley
Instructions
- Prepare eggplant according to directions above and place in the bowl of a food processor.
- Add garlic, lemon juice, salt and tahini and process to desired consistency, pulsing 20-30 times for chunkier results or blending 15 seconds for smoother results.
- Season with additional lemon juice and salt to taste.
- Transfer to bowl, garnish with parsley and serve with wedges of pita bread.