1 lg. eggplant
2-3 tbsp. tahini
1 tbsp. water
Juice of 1-2 lemons
1-2 cloves of garlic, crushed
1 tsp. salt
GARNISH: Olive oil, chopped parsley, olives, chopped tomatoes

Bake the eggplant at 400 degrees for 30 minutes or until soft. Remove the skin and chop the pulp coarsely or puree in the blender at low speed.

Stir in garlic, tahini, salt and lemon juice until you are pleased with the taste. Pour into serving dish, drizzle a bit of olive oil and garnish with parsley, chopped olives and tomatoes. Serve with bread.