2 Tbsp. tahini
Juice from 1 lemon
1 garlic clove, minced
Salt and pepper to taste1 Tbsp. olive oil
2 tsp. chopped fresh parsley
1. Heat a grill pan until very hot (make sure exhaust is on high). Place eggplant on pan, and grill on all sides until eggplant is wrinkled and soft. (This step can also be done on a grill or in the oven.) Remove from heat, and allow to cool for about 10 minutes. Cut off top and bottom from eggplant; cut eggplant in half. Use a spoon to scoop out the pulp, and place pulp in colander to drain for 3 minutes.
2. Process the eggplant pulp, tahini, lemon juice, garlic, 1/4 tsp. salt, and 1/4 tsp. pepper in a food processor until combined and slightly chunky. Season with salt and pepper to taste. Spoon into a bowl; cover with plastic wrap, pressing directly onto mixture, and chill for 1 hour. Before serving, drizzle baba ghanoush with olive oil, and sprinkle with parsley.