1 lb. eggplant
1/4 c. lemon juice
2 cloves garlic
1 1/2 tsp.salt
1/4 c. finely chopped parsley to garnish
4-5 tbsp. tahini (sesame paste sold at health food stores)

Remove the green from around the neck of the eggplant but leave the stem. Place in a hot oven until soft (15-20 minutes). Allow eggplant to cool. Remove the skin carefully while holding the stem. Mash the pulp thoroughly with a fork or in a blender. Slowly beat in lemon juice alternately with tahini. Crush garlic with salt and mix into a paste. Blend into the eggplant mixture and adjust salt. Garnish with chopped parsley. Serve with pita bread, crackers or vegetables.