1 large eggplant
2-3 cloves garlic
Salt/black pepper to taste
1/4 c. tahini
1/4 c. lemon juice
Olive oil and chopped parsley for garnish
Cook eggplant in oven or microwave until flesh is soft. Peel; discard seeds and cut in chunks. Blend all ingredients. Pour into a bowl; garnish. Serve with bread (hearty ones like Arabic, pumpernickel, rye, etc) chunks or large pieces. We like to use a loaf of homemade round bread and break it off instead of cutting (personal choice).