Makes: 1 mezza dish
Cooking time: 20 minutes

1 Large eggplant
approx ¼ cup lemon juice
4-5 tablespoons tahini (see page 17)
2 cloves garlic
1 ½ teaspoons salt
¼ cup finely chopped parsley to garnish

Remove the green from around the neck of the eggplant, but leave the stem. Place in a hot oven until soft - approx 15-20 minutes - or hold onto stem and place over open grill or hotplate, turning from time to time until eggplant has softened. Allow to cool.

Remove the skin carefully, while holding the stem. Mash the pulp thoroughly with a fork or place in the blender and slowly beat in lemon juice alternately with tahini.

Crush garlic with salt and mix to a paste. Blend into the eggplant mixture. Adjust salt.

Pour into shallow serving dishes or platters and garnish with chopped parsley.

Serve with Lebanese bread.