Contributed by (Recipe adapted from “Inter.net” at www.interlog.com)

(This is a delicious spread for crackers or use as a dip for veggies)

Ingredients

1 medium Eggplant
¼ C Lemon juice
¼ C Tahini
1-2 Garlic cloves
Salt (optional)
1 Tbs Olive oil
Parsley sprigs

Instructions

Preheat oven to 400°F. Pierce eggplant in several places with a fork and place in a shallow baking dish. Cover loosely with foil and bake for about 40 minutes or until tender and slightly imploded. Remove while skin is still hot, and trim away ends if still firm. Chop the flesh until fine or puree in blender or food processor. Blend in most of the lemon juice and gradually add the tahini. Crush the garlic and add, beat well, then add the remaining lemon juice and salt to taste if desired. Beat in olive oil and minced parsley. Place in a shallow bowl and garnish with parsley sprigs. Serves 4 to 6.

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