1 1/2 lb. eggplant
3 tbsp. lemon juice
1 tsp. salt
2 tsp. minced garlic
3 tbsp. sesame paste
1/4 c. chopped parsley
1/2 c. toasted pine nuts

Preheat oven to 400 degrees. Prick eggplant all over with a fork and bake until tender (30 to 40 minutes). When cooled, cut in half and scoop out flesh (should have 2 to 2 1/4 cups).

Beat in food processor or with mixer with lemon juice until smooth. Mash the salt and garlic together, mix with sesame paste and combine with eggplant mixture. Stir in parsley and sprinkle with pine nuts. Serve with cut-up pita bread.