2 large eggplants
1 small clove garlic
1/4 c. fresh lemon juice
1/3 c. tahini well stirred
Salt to taste
1/4 c. water
3 tbsp. olive oil
Olive oil for drizzling
Chopped parsley for garnish

Pierce the eggplants in several spots; set them on a baking sheet and bake in a preheated oven 375°F until very soft when pierced, approx. one hour. Half the eggplants lengthwise; scoop out the pulp and discard skins. In a food processor or blender place eggplant pulp with remaining ingredients and process until smooth. Transfer mixture to a serving bowl; drizzle with a little olive oil and sprinkle with parsley. Serve with toasted pita bread wedges.