1. cut off aubergine eggplant stem and cut in half lengthwise. stab the skin a bunch of times.
2. microwave eggplant 6 minutes. add 1 minute if it's not cooked through.
3. scrape the eggplant meat from the skin and into a medium size bowl. add:
2 Tbsp tahini
seasoned salt
1.5 Tbsp extra virgin olive oil
1 tsp dry parsley
1/4 tsp cumin
paprika
3 mince garlic cloves
4. mash the eggplant and mix the ingredients. put the eggplant skin in the bowl and cut-mash it into the dip.
5. eat with afghan bread
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