1 large eggplant
1/4 cup fresh lemon juice
4-5 tablespoons tahini
2 cloves garlic
1 1/2 teaspoons of salt
1/4 cup fin chopped fresh parsley
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 fork
or 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 refrigerated
Servings: one appetizer dish
Cooking time: 20 minutes
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