1 large eggplant
2 cloves garlic
Salt
1/3 C lemon juice
1/3 C tahini
3 T olive oil
Parsley and pine nuts to garnish
Spray a cookie sheet with baking spray. Cut the eggplant in half and place it, cut side down, on the cookie sheet. Bake at 400 F until it collapses and is tender.
Allow the eggplant to cool, then peel it and finely chop the pulp.
Mash garlic with salt, add 1 t lemon juice and mix until smooth. Add this to the eggplant. Place the remaining lemond juice and tahini in the blender and mix until smooth, then add the eggplant. Add salt to taste and spread on a platter.
Sprinkle with the olive oil and garnish with parsley and pine nuts. Serve with triangles of pita bread, or raw veggies.