Instructions: Wash eggplant, and score with knife straight through to allow steam to escape. Bake in shallow pan in 400 degree (F) oven until skin can be peeled off easily - about 40 minutes. Cool. Remove eggplant from skin and mash well in a bowl either by hand or with a food processor.

(At this point, if you want to freeze the eggplant for future use, you can do so after you add a little lemon juice to keep it from darkening.)

Mix minced garlic, tahini, salt and lemon juice well. Pour over eggplant and mix. Best served at room temperature.

NOTES : This is a very versatile dish. It can be an appetizer with pita bread or even veggies. I enjoy it as a meal mixed with cooked rice and lentils.

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