Mmmmm. This dip is great with pita bread. It has tahini and garlic so similar to humus.
3 garlic cloves, slivered
1/4 cup tahini
2 tbsp fresh lemon juice
1/2 tsp salt
1/8 tsp cayenne pepper
Preheat the oven to 425 degrees. Lightly oil a baking pan and set aside. Make small slits in the cut sides of the eggplant and press the garlic into the slits. Transfer the eggplant halves, cut-side down, to the prepared baking pan and bake until soft, about 30 minutes. Set aside to cool.
Scoop the cooked eggplant flesh into a food processor. Add tahini, lemon, salt and cayenne. Process until smooth.
Transfer to a bowl. Sprinkle with parsley if you want. I also sprinkled with black sesame seeds.