1 lg. eggplant
2-3 cloves garlic
Salt and black pepper
1/4 c. tahini
1/4 c. lemon juice
Olive oil and chopped parsley for garnish

Cook eggplant in oven or microwave until flesh is soft. Peel; discard seeds and cut in chunks. Blend all ingredients. Pour into a bowl; garnish. Serve with Arabic bread.