1 lg. eggplant
2-3 cloves garlic, chopped
Juice of 1 lemon
Salt to taste
1/4 c. tahini (sesame paste)
2 tbsp. olive oil
2 tbsp. finely chopped flat parsley

Puncture eggplant and place on cookie sheet covered with foil. Bake in 400 degree oven until eggplant softens, about 15 minutes. Cool and scrape the skin from flesh. Place flesh in the bowl of a food processor and using the metal blade, add garlic, salt, lemon juice, sesame paste and olive oil; puree until smooth. Transfer to a serving dish and garnish with parsley. Makes about 1 cup.