Eggplant Hummus

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Cut eggplant in half lengthwise, then score flesh in crisscross pattern at 1-inch intervals, 1/2 inch deep.
3. 3
   Rub cut sides with 1 1/2 tablespoons oil; sprinkle with salt.
4. 4
   Place eggplant on rimmed baking sheet, cut side down; bake until tender, about 1 1/2 hours.
5. 5
   Cool slightly, then scoop flesh into processor (discard skins).
6. 6
   Add garbanzo beans, remaining 1 1/2 tablespoons oil, lemon juice, tahini, and garlic; puree until mixture is almost smooth.
7. 7
   Transfer to bowl; stir in parsley.
8. 8
   Season hummus to taste with salt and pepper.