1 lg. eggplant
1 c. sesame seed paste
1/4 c. lemon juice
3 cloves garlic, mashed
1 onion, minced
1 tomato, peeled & chopped
1 tbsp. parsley, minced
1 tsp. salt
3 tbsp. olive oil
Garnish of parsley

Wipe eggplant and roast on top of stove over a low flame, turning until skin chars (15 minutes) - or - place eggplant in baking dish and broil, turning to broil all sides. Eggplant will collapse.

Slit eggplant lengthwise and place cut side down to drain bitter juice. When cool, peel and discard large seeds. Mash pulp to a smooth puree. Add remaining ingredients and mix.

Correct seasoning and refrigerate. Serve in shallow dish garnished with parsley sprigs. Serve 4 to 6.