Roasted Eggplant and Garlic Dip with Parsley

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Recipe by

Epicurious

Ingredients

1 eggplant (large, about 1 1/2 pounds)
1 tsp olive oil (plus additional for coating eggplant)
1 head garlic (unpeeled)
4 tsps fresh lemon juice (or to taste)
13 cup sesame seed paste (well-stirred tahini)
34 cup parsley leaves (finely chopped fresh)
pita wedges
toasted

Servings

2 servings

Preparation

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