1 medium eggplant
2 cloves garlic
salt to taste
3 tbsp. tahina
juice of 2 lemons
2 tbsp. water

Pierce the eggplant and either broil in a barbecue or bake in the oven until wrinkled and soft. Place under cold running water and peel. Mash in a bowl. Pound the garlic with salt, then add tahina, lemon juice and water. Add this mixture to the mashed eggplant and mix well. Spread on a platter and decorate with parsley leaves.

Serves 10 to 12.