6 lg Eggplants
2 ea Lemons, juiced
2 tb Tahini
Salt 1 lg Garlic clove
1/4 c Chopped parsley, fresh
2 tb Olive oil
Cook eggplants whole on all sides, turning as necessary til lthey are soft throughout & the skin is charred. Set aside to cool for 1 hour. Peel eggplants & discard skin. In a mixing bowl, add lemon juice & tahini. Blend well. Add salt to taste. Finely chop the garlic clove & add to mashed eggplant. Stir well & chill. To serve, place in a flat serving dish & garnish with parsley. Pour olive oil the top. Joel Rapp, “Mother Earth’s Vegetarian Feasts”