INGREDIENTS
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3 medium eggplants (about 2 pounds)
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2 T.extra-virgin olive oil
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2 T. finely grated garlic
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1 T. tahini (sesame seed paste)
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1 T. fresh lemon juice
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1/2 t. smoked paprika
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1/4 t. ground cumin
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2 T. chopped flat-leaf parsley
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Kosher salt and freshly ground black pepper