Delicious Greek-Style Hummus

1 jumbo or 2 med Eggplant
2 Tbsp Olive Oil
2 Tbsp Lemon Juice (fresh squeezed if available)
3 Tbsp Tahini Butter
3 cloves Garlic
1 med Red Pepper
1/4 tsp Paprika
1/4 tsp Sea Salt
3 Tbsp fresh Parsley, chopped

Preheat oven to 400. Slice eggplant in half, roast for approximately 40-45 minutes, or until soft. Allow the eggplant to cool slightly, then scoop out inside of eggplant, leaving only skin behind. In a food processor, combine eggplant and remaining ingredients except parsley. Blend until smooth. Add a bit more or less oil and lemon juice in order to get the proper consistency. Stir in parsley.

Scoop mixture into a bowl and cover. Refrigerate until fully chilled. Serve with fresh vegetables or tortilla chips.