1 large eggplant

1/2 cup sesame tahini

3 cloves of garlic

1/2 cup flat leaf parsley

1/4 cup finely minced green onions, white part only

1 tsp sea salt

1/4 cup lemon juice

1 cup plain yogurt


Pierce the eggplant with a fork.  Bake at 400 degrees 45-55 minutes, just until soft.  Allow to cool to room temperature.  Press eggplant over the sink to release and eliminate juices.  Remove the ppel from the eggplant, cut it into cubes and place them in a food processor with remaining ingredients.  Process until smooth.  Transfer to a serving plate.

Optional – pour olive oil and paprika in the center.

Serve immediately or chill until ready to serve