1 eggplant, long & lightweight
Juice of 1/2 lemon
Salt & pepper to taste
8 oz. plain yogurt
1 clove garlic

TAHINI SAUCE:

1/2 c. tahini sauce
Salt & pepper to taste
Juice of 1/2 lemon
Water

Bake eggplant at 350 degrees until soft, about 1/2 hour. (Test with toothpick.) Cool, peel and remove head. Chop or put in food processor, whichever texture is preferred. Add garlic and continue to chop or process. Add lemon juice, yogurt, salt and pepper.

Tahini Sauce: Mix tahini sauce, salt, pepper and lemon juice in mixer. Add a little water to thin. Mix with eggplant mixture. Eat with pita bread and salad. Garnish with parsley.