Yield: ~ 3 cups 

Time: 45 minutes 



2 medium eggplant 

2-4 tbsp fresh lemon juice 

2 tbsp tahini 

3 tbsp extra virgin olive oil, plus extra for serving 

1 tbsp This Little Goat Went to Hong Kong Sauce 

1/4 c chopped parsley 

Salt to taste

Grill eggplants until completely blackened and softened all the way through, usually about 30 minutes, flipping occasionally.  Transfer to large bowl, cover with plastic wrap, and allow to rest for 15 minutes.   

Scoop flesh from warm eggplants into food processor (if some charred skin gets in, that is ok).  Add lemon juiceand 1 tsp salt and process until smooth.  Stir together olive oil, tahini, and Hong Kong Sauce and slowly drizzle into eggplant with processor running.  Adjust seasoning to taste, adding additional lemon, tahini, and salt.  Add all but 1 tbsp parsley and pulse to combine.    

Transfer to serving bowl, drizzle with additional olive oil and reserved parsley.  Serve warm or at room temperature.