Title: Roasted Eggplant Dip

1 - medium eggplant
1/3 C fresh parsley
2 1/2 T tahini
2 T rice vinegar
1 - small garlic clove, roughly chopped
1 t curry powder
1/4 t ground coriander
1 T olive oil
1/4 t sweetener
1/4 t salt
0 - ground black pepper to taste

Preheat oven to 400° F. Place whole eggplant on baking dish and bake for 40-50 minutes until it is soft and collapsed a little. Remove and let cool enough to handle. Cut open, remove large clumps of seeds, and scoop out the flesh. Transfer flesh to a food processor and blend with all of the ingredients. Serve warm in a bowl or, as I prefer, transfer the mixture to a small baking dish and bake at 375° F for 15-20 minutes, until golden brown on top.

From Everyday Vegan