Smokey Eggplant Dip

1 medium sized eggplant (about 2 ½ pounds)

2 tablespoons lemon juice

2 tablespoons olive oil (you can use tahini* here instead of the oil but depending on where you live that shit might be hard to find so don’t stress)

2 to 3 cloves of garlic, chopped

1 ¼ teaspoons chili powder

½ teaspoon salt

2 tablespoons chopped parsley

Directions at thugkitchen.com

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