1 lg. eggplant (with skin)
3 tbsp. tahini
2 tbsp. water or more
Juice of 2 lemons
1 clove of garlic
Salt to taste

OVER GAS BURNERS: Place eggplant on top of gas burner, turning on all sides until thoroughly cooked, and skin is charred.

IN ELECTRIC OVEN: Place eggplant on a tray, pierce the skin with a fork, and place under broiler, turning on all sides until thoroughly cooked. After broiling eggplant, peel. Mash with fork, food mill or electric mixer. Crush garlic and salt together, add tahini, water and lemon juice, mixing well. Then mix with eggplant and salt to taste. Garnish with parsley and oil.