- This variation of the traditional Middle Eastern dish makes a great appetizer or dip.
- Preheat oven to 400 degrees.
- Place eggplant slices on a greased cookie sheet and bake until eggplant softens, about 15-20 mins. Cool and transfer to a food processor. Add garlic, salt, lemon juice, tahini and olive oil; puree until smooth. Transfer to a serving dish and garnish with a bit of olive oil and fresh parsley. Serve with pita bread.