Eggplant Dip (Baba Ghanoosh)

From the Los Angeles Times. Not tried; posted for safekeeping. This one looks really good!

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• 1  large eggplant
• 3  medium  lemons, juice of
• 1⁄4 cup  bottled tahini
• 2  garlic cloves, minced
• 2  tablespoons parsley, finely chopped, divided
•  salt
• 1⁄2 teaspoon white pepper
•  paprika

Directions

1. Preheat oven to 450 degrees F.
2. Using a knife, pierce eggplant in several places and place on a baking sheet.
3. Bake, turning occasionally, 50-60 minutes or until eggplant is soft to the touch.
4. Place in a plastic food bag for 10 minutes. Remove from bag. Peel off skin. Cut eggplant into pieces.
5. Place in a bowl of food processor fitted with a steel blade. Add lemon juice, tahini, garlic, 1 T. parsley, salt and pepper to taste. Puree until smooth.
6. Spoon into a serving bowl; sprinkle with remaining parsley and paprika.
7. Serve with wedges of pita bread or crackers.