Eggplant and olive dip

Makes about 2 cups

1 big eggplant

1 garlic

1 tbsp lemon juice

1 tbsp tahini paste

1 tbsp flat-leaf parsley

dash extra virgin olive oil

pinch sea salt

2 tbsp pitted

kalamata olives, cut into strips

Place the eggplant over a gas burner with a naked flame. Sear on all sides until skin is charred. Place in a bowl of cold water for a few minutes. Then peel off skin and stalk. Place in a food processor with all ingredients except olives. Fold through olive strips. Serve with toasted Turkish bread.