Instructions: Prick aubergine a few times with fork. Grill aubergine above medium-hot coals about 1 hour or broil it about 40 minutes, turing often, until skin blackens, flesh is tender and aubergine looks collapsed. Remove aubergine peel and cut off stem. Drain off any liquid from inside aubergine. Chop flesh very fine with knife; there should be small chunks. Tranfer to a bowl and add garlic.

Stir lemon juice and water into tahina until smooth. Add to aubergine and mix well. Add salt and pepper to taste. To serve, spread on a plate and sprinkle with parsley.

Makes 4 servings.

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