1 medium eggplant
1 large clove garlic, crushed
1 lemon, juiced
2 tablespoons tahini
2 tablespoons parsley, chopped
sea salt
olive oil (for roasting)

Preheat oven to 180°C.
Slice your eggplant into 1 cm rounds and sprinkle with sea salt and place in a colander in the sink in case of any excess liquid draining off. After 10 minutes, rinse slightly and then pat dry between two towels.
Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 10-15 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
Peel away most of the skin of the eggplant and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add parsley last and pulse to incorporate. Taste and adjust seasonings as needed. Note that the flavours will intensify with time.
Serve with crackers or raw veges. Will keep covered in the fridge for several days.