tahini-sesame seed paste
juice of 1 lemon
salt to taste
1Cut 1" slits in eggplant. Bake at 450' until tender or steam.
2Split & scoop out the insides, scraping to get it all out. Mash it.
3Mix tahini, lemon juice, garlic & salt to taste.
4Add mashed eggplant to the mixture.
5OPTIONAL--This can all be done in a food processor if you have one.
6Place in a serving bowl & drizzle with olive oil.
7Garnish with parsley if desired.