Main Ingredients:

1 large eggplant1/4 cup fresh lemon juice4-5 tablespoons tahini2 cloves garlic1 1/2 teaspoons of salt1/4 cup fin chopped fresh parsley

Cooking Preparation of the Recipe:

Remove green leafy part around stem of the eggplant but do not remove the stem.Place in a hot oven 450 degrees about 15 to 20 minutes or until soft. Allow to cool.Carefully remove the skin while holding the stem. Mash the pulp thoroughly with a forkor you may use a food processor. Gradually beat in the lemon juice alternately with the tahini.Crush the garlic with salt and mix into a paste. Blend the garlic/salt mixture into the eggplant mixture. Adjust salt to taste.Best way to eat: Pour mixture into shallow serving dishes and garnish with chopped parsley. Serve with pita bread, fresh or toasted.Has a unique smoky eggplant flavor. A wonderful addition to any party or dinner table. Will keep 4 days refrigeratedServings: one appetizer dishCooking time: 20 minutes

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