Ingredients
1 medium eggplant3 tablespoons olive oil, divided1 teaspoon salt, divided1/2 teaspoon paprika2 tablespoons tahini1 garlic clove, minced1 teaspoon lemon juiceChopped fresh parsley
Preparation
Preheat oven to 450°. Cut eggplant in half lengthwise. Place cut side up on an ungreased baking sheet. Brush 1 tablespoon olive oil over cut sides. Sprinkle with 1/2 teaspoon salt and paprika. Bake until dark golden brown, 20-25 minutes. Remove eggplant from pan to a wire rack to cool.
Peel skin from eggplant; discard. Put flesh into a food processor and pulse to mash; transfer to bowl. Stir in tahini, garlic, lemon juice and remaining 1/2 teaspoon salt. Spoon into serving dish. Drizzle with additional olive oil. Sprinkle with parsley and additional paprika.
