From The New Moosewood Cookbook
- A little oil, for the baking sheet
- 1 medium (7 inch) eggplant
- 2 medium cloves garlic, minced
- ¼ C. fresh lemon juice
- ¼ C. sesame tahini
- ½ t. salt
- Black pepper and cayenne, to taste
- Olive oil
- Freshly minced parsley
Slice the eggplant in half lengthwise and place face down on a lightly oiled baking sheet. Bake at 350 for 30 minutes or until tender. Cool. Scoop out the pulp and discard the skin. Place pulp, garlic, lemon juice, tahini and salt in a food processor and puree until smooth. Cover tightly and chill.
Just before serving, drizzle the top with olive oil and sprinkle with minced parsley. Serve with crackers, chips or pita bread.