1 large eggplant
1/4 cup fresh lemon juice
4-5 tablespoons tahini
2 cloves garlic
1 1/2 teaspoons of salt
1/4 cup fin chopped fresh parsley
Remove green leafy part around stem of the eggplant but do not remove
Place in a hot oven 450 degrees about 15 to 20 minutes or until soft.
Allow to cool.
Carefully remove the skin while holding the stem. Mash the pulp thoroughly
with a fork or you may use a food processor. Add lemon juice alternately
with the tahini.
Crush the garlic with salt and mix into a paste. Blend the garlic/salt
mixture into the eggplant mixture. Adjust salt to taste.
Best way to eat: Pour mixture into shallow serving dishes and garnish
with chopped parsley. Serve with pita bread, fresh or toasted.