Baba ghanoush

1 medium sized eggplant
1-2 cloves garlic
3 Tbs tahini
3-4 Tbs lemon juice
1/2 tsp. salt
1 Tbs minced parsley

Pre-heat broiler. Prick eggplant with a fork, place on foil-lined baking tray
and broil. When skin gets charred, turn 1/4 of a turn, continue till all is
charred and inside is soft and mushy. Peel away charred skin. Rinse quickly to
remove any charred bits, pat dry. In a processor, combine everything but the
parsley. Blend until smooth.