What do you do with a half and Eggplant left over from making Veggie Jambalaya? Make a half batch of…
Preheat oven to 400° F.
Wrap 1/2 eggplant loosely in foil and place on a cookie sheet. Bake the eggplant until it is soft inside, about 20 minutes. Let the eggplant cool. Unwrap foil and drain off the liquid, and scoop the pulp into a food processor. add in minced garlic, salt, parsley, tahini, and lemon juice. Pulse until creamy smooth. Season with more salt, to taste. Garnish with additional parsley.