Recipe by Lori Ross
1 medium eggplant
2 cloves of garlic, chopped
4 tbsps of sesame seed paste (tahini)
Juice of ½ lemon (or 2 T lemon juice)
Cilantro or parsley, salt and pepper
Cut eggplant in half lengthwise, place on aluminum foil-lined baking sheet in 350-degree oven for 20-30 minutes until tender (alternatively you may wrap in aluminum foil and place on hot grill for 15-20 minutes). When cool, scrape out baked eggplant and mix with garlic, tahini, lemon then salt and pepper to taste. Garnish with cilantro or parsley and serve with flatbread or toasted pita bread.