1 lb. aubergine (450g)
1 - garlic clove, crushed
1 T light tahini
1 T lemon juice
1 T olive oil
4 T water
1/2 t dried parsley
0 - black pepper
Cut the aubergine in half lengthwise and place under a hot grill, turning occasionally, until soft. Scoop out the flesh and blend smooth with the remaining ingredients. Transfer to a serving bowl and serve at room temperature.
From A Vegan Taste of Greece
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