1 large eggplant (about 1 lb.)
1 t. crushed garlic
1/4 c. flat-leaf parsley
1/4 t. salt
2 T. tahini
2 T. lemon juice
Preheat over to 450 degrees F. Prick eggplant with a fork and place on a foil lined cookie sheet. Bake until the eggplant is soft inside, about 20 minutes.
Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid and scoop the pulp into a food processor. Process the eggplant until smooth and transfer into a medium bowl.
Add the garlic, salt, parsley, tahini and lemon juice to the eggplant and stir till well combined. Serve with warmed pita bread cut into triangles.
Kid-friendly Hint: My kids ate this more than the homemade hummus I served next to it so I know it’s pretty kid-friendly as it is. But, again the green stuff can be a deterrent, so if that’s your child’s struggle, leave out the parsley or put in less.