Baba Ghanoush

1 eggplant
2 cloves garlic
¼ cup fresh lemon juice
2 tablespoons tahini
1 cup parsley, leaves only
Salt and pepper to taste

Pierce some holes in the skin of the eggplant (to avoid explosion) and grill over medium-high heat turning every 7 minutes, until the skin is blackened and the body is nice and soft. Total time for grilling is about 30 minutes. Alternatively you may roast in a 400º oven. Remove eggplant from the grill and let cool.
 
Once the eggplant is cool enough to handle, peel away the skin and discard. Place the eggplant flesh in a colander and drain for 10 minutes. In a food processor, combine garlic, lemon juice, tahini and parsley and pulse to combine. Add the eggplant flesh. Season with salt and pepper and pulse to combine. Adjust the flavor with more tahini or lemon juice if you prefer.