2 lbs. eggplant
4 garlic cloves
1/4 c. tahini
1/4 c. lemon juice
6 oz. chopped tomatoes
8 oz. chopped green peppers
8 scallions, chopped
1/4 c. parsley
2 tsp. salt
1/2 tsp. pepper

Wash eggplant and bake at 500 degrees for 45 minutes-1 hour until very soft. Peel and place in food processor with garlic, tahini and lemon juice. Process until smooth. Add other ingredients with short on-off pulse. Serve chilled. Serves 4.