• 2 medium eggplants, about 1-1/2 pounds total
• 1/4 cup fresh-squeezed lemon juice
• 1/4 cup tahini
• Salt and freshly ground black pepper to taste
• 3 Tablespoons olive oil
• 1/4 cup chopped fresh parsley
• 3 olives for garnish
• Warmed chunks of pita bread for serving
  
  Preheat oven to 450° F.

Prick eggplants with a fork. Arrange on non-stick cooking sheet and bake until tender and collapsed, 30 to 40 minutes. Allow to cool for 10 minutes. Cut each eggplant in half lengthwise and scoop out the flesh. Place flesh in a food processor with a metal blade and process until smooth. If you prefer to mash by hand, use a fork or potato masher.

Add lemon juice, tahini, garlic and salt and pepper to taste and process (or mash) until well blended. Slowly add 3 tablespoons olive oil until mixture is creamy.

Chill for at least two hours.

Serve in a shallow bowl. Drizzle olive oil over top, sprinkle with parsley and garnish with olives.