1 large eggplant
2 cloves garlic
approx. ¼ cup lemon juice
1 ½ tsp salt
4-5 tablespoons tahini
¼ cup finely chopped parsley for garnish

Remove the green from around the neck of the eggplant but leave the stem.

Place in a hot oven until soft - 15-20 minutes - or hold over a flame turning from time to time until the eggplant has softened. Allow to cool.

Remove the skin carefully while holding the stem.

Mash the pulp thoroughly with a fork or place in a blender and slowly beat in the lemon juice and tahini.

Crush the garlic with the salt and blend into the eggplant mixture.

Serve on a shallow platter garnished with the finely chopped parsley. Serve with Lebanese bread.

DATE: November 1996

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