1 lb. eggplant
2-3 tbsp. lemon juice
1 clove garlic, crushed
Salt
2 tbsp. tahini sesame seed paste
1/3 c. olive oil

Cut eggplant lengthwise into quarters, bake in 400 degree oven for 30 minutes.

Scrape pulp from skin and mash with the juice of 1/2 lemon, garlic, a little salt and tahini in a food processor. Blend until smooth. While blending at high speed, slowly pour in the oil. The puree will become very light. Serve chilled with pita triangles. Serves 6-8.