Instructions: Prick eggplant a few times with fork. Grill eggplant above medium-hot coals about 1 hour or broil it about 40 minutes, turing often, until skin blackens, flesh is tender and eggplant looks collapsed. Remove eggplant peel and cut off stem. Drain off any liquid from inside eggplant. 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 eggplant 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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