1 lg. eggplant
3 tbsp. Tahina
1 tsp. garlic
Juice of 1 lemon
Salt
Olive oil
Parsley

Preheat oven to 450 degrees. Prick the eggplant and bake for one hour. Cool, peel, and mash the meat. Mix the Tahina with the eggplant and add garlic, lemon juice, and salt to taste. Serve in a flat dish. Garnish with one tablespoon of olive oil and a sprig of parsley. Dip with pita bread.