Ingredients

1 large eggplant
2 cloves garlic
3 tablespoons tahini
3 tablespoons lemon juice
1/2 teaspoon salt

How to prepare

Preheat the oven 350 degrees. Wash the eggplant and prick it in several places with a fork. Place on a baking sheet and bake until soft and beginning to collapse, about forty-five minutes. Remove the eggplant from the oven and allow to cool. After eggplant has cooled enough to handle, remove the skin and the seeds. In a blender or food processor, combine the eggplant pulp with the remaining ingredients and blend until smooth. Refrigerate up to one day before serving, if desired, but it is also good at room temperature. Serve with pita bread or pita chips.

Makes 2 cups

Preparation Time: 20 minutes

Baking Time: 45 minutes.