Makes 2-1/2 cups
Prep time: 1 hour

2 eggplants (about 1-1/2 pounds each)
1 tablespoon Tahini
Juice of 1 lemon
2 garlic cloves, minced
3 teaspoons chopped flat leaf parsley
2 teaspoons chopped fresh mint leaves
Salt and pepper to taste
2 tablespoons extra virgin olive oil

Preheat oven to 425°F.
Pierce the eggplants in several places with the tines of a fork. Wrap them separately in aluminum foil; place on a baking sheet. Bake until soft, about 45 minutes.
Unwrap the eggplants; let stand until cool enough to handle. Halve them lengthwise; carefully remove the flesh, discarding the seeds and the skin.
Coarsely chop the eggplant flesh and place it in a medium bowl. Add the Tahini, lemon juice, garlic, 2 teaspoons parsley, mint and salt and pepper; mix well.
Place the mixture in a serving bowl, drizzle extra virgin olive oil over the top, and sprinkle with the remaining teaspoon of parsley.
Serve at room temperature. (Note: best if made a day ahead. Refrigerate until ready to serve. Bring to room temperature before serving.)