Eggplant Dip(Lebanese Side Dish And Dip)

• 1 large eggplant
• 1 clove garlic
• 1/2 tsp. salt
• 1/3 c. tahini or sesame oil
• 2 Tbsp. water
• juice of 1 lemon
• olive oil

1. Place eggplant on rack in tray and prick the skin with a fork several places.
2. Cook eggplant under broiler or on stove (on high), turning on all sides, until soft.
3. Test with a fork. Remove and peel under running water.
4. Place the peeled eggplant in a bowl.
5. Mash with a potato masher or garlic mallet.
6. In a small bowl, crush the garlic with the salt.
7. Add the tahini, water and mix.
8. Add the lemon and stir to mix well.
9. Add this to the mashed eggplant and mix very well.
10. Adjust salt and lemon to taste. Serve in deep platter.
11. Garnish with chopped parsley.
12. Pour olive oil on top, if desired.

eggplant, clove garlic, salt, tahini, water, lemon, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=226886 (may not work)