1 lg. eggplant
1 clove garlic
Salt to taste
4 tbsp. tahina
1 1/4 c. water
1/4 to 1/2 c. lemon juice
Finely chopped parsley
1 tbsp. olive oil

Eggplant may be baked or grilled over a flame until done, the latter is preferable. Place eggplant in a bowl and remove the skin carefully, preserving the liquid. Chop fine.

Mash garlic with salt. Add tahina and blend thoroughly; slowly add water, mixing well. Add lemon juice and thoroughly blend. Pour sauce over eggplant. With potato masher or large wooden mallet, pound, mash and blend ingredients. Garnish edge of serving dish with parsley, placing a small mound in the center. Pour a small amount of olive oil over top. This is an excellent dip using Arabic Bread.