1 large eggplant
3 tablespoon sesame tahini
2 cloves garlic, minced
2 tablespoon nonfat yogurt
1/2 cup parsley, chopped
Juice from 2 lemons
1/2 teaspoon salt
2 TB plus 1 teaspoon organic extra virgin olive oil

Cut eggplant in half lengthwise, and place cut side down on a nonstick baking sheet. Prick with a fork; bake at 350 degrees F until soft and wilted, about 20 minutes.

Scoop out pulp into a bowl; add the rest of the ingredients and mash together for a chunky texture or purée in a blender (before adding parsley) for a smooth texture.

Garnish with more parsley, and drizzle with 1 teaspoon of olive oil. Serve with warm pita bread or crackers.