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1. Turn the oven to 350 degrees and preheat.
2. Score the eggplant flesh in 1 inch intervals, crosswise and about 1/2 inch deep.
3. Rub each cut side with 1-1/2 tablespoons of olive oil and sprinkle with salt.
4. Place the eggplant halves, cut side down on a rimmed baking sheet.
5. Bake for 1-1/2 hours or until fork tender.
6. Allow to cool enough to handle, then remove the flesh and place in a food processor, throwing the shells away.
7. Add the beans, lemon juice, remaining oil, tahini and minced garlic.
8. Puree the mixture until smooth then transfer to a serving bowl.
9. Add the parsley and stir well to blend.
10. Add salt and pepper, to taste.
11. Serve with pita wedges and fresh veggies.
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