Creamy Eggplant and Feta Dip

Ingredients

1 huge eggplant

3 tablespoons olive oil

3 ounces Feta, disintegrated (3/4 container)

1/3 container hacked crisp level leaf parsley leaves, in addition to additional for serving

2 tablespoons new lemon juice

1 tablespoon tahini

genuine salt and dark pepper

pita chips, for serving

Directions

High temperature broiler to 400° F. Rub the eggplant with 1 tablespoon of the olive oil. Cook, in a heating dish, until extremely delicate, 40 to 45 minutes. Let cool.

Split the eggplant and scoop the tissue into a medium dish; dispose of the skin. Include the Feta, parsley, lemon, tahini, the staying 2 tablespoons of oil, and ½ teaspoon each one salt and pepper and throw to join. Sprinkle with the extra parsley. Present with the pita chip