Instructions: Make a slit about 3 inches long and 1 inch deep in each eggplant. Tuck the garlic pieces in the slit in each eggplant, pushing gently to mesh the garlic with the flesh of the eggplant. Drizzle the olive oil into the slits of each eggplant.

Place eggplant in a heat-proof baking dish and roast about 30 minutes. Cover dish with foil and bake an additional 30 minutes, or until tender.

Place lemon juice in a medium bowl. When eggplant is cool enough to handle, scrape flesh onto a cutting board and chop coarsely. Add immediately to the lemon juice. Add remaining ingredients and mix well.

Garnish with toasted sesame seeds, lemon zest and red onion and serve.

This dish will keep well for several days refrigerated.

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