Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 large | Eggplant |
| 1 \N | Garlic clove, crushed |
| 1 teaspoon | Salt |
| ¼ cup | Tahini (Sesame Seed Paste) |
| 2 tablespoons | Water |
| ¼ cup | Lemon juice |
| \N \N | Lemon wedges |
| \N \N | Parsley |
| \N \N | Olive oil |
Set oven to 375F. Wash eggplant and remove stem. Pierce with a fork 4-6 times. Place in baking dish. Bake for 45 minutes or until tender.
Remove from oven and run under cold water. Peel and mash; set aside.
In serving bowl combine garlic, salt, and Tahini. Gradually add water and lemon juice, beating well. Fold in mashed eggplant. Garnish with lemon wedges, finely chopped parsley and a sprinkle of olive oil.
Scoop up eggplant with pieces of Pita Bread to eat or serve as a side dish with any meal.
Shared by Rita Taule