1 eggplant, washed
1/4 cup lemon juice
1/4 cup tahini
2 Tbsp. sesame seeds
2 cloves garlic, minced
Salt and pepper to taste
1 1/2 Tbsp. olive oil
Preheat oven to 400 F. Lightly grease a baking sheet with olive oil. Place
eggplant on sheet and make holes in the skin with a fork. Roast for 30-40
minutes, turning occasionally, until soft and collapsed. Remove from oven and
allow to cool. Peel skin off or scoop flesh out. Place eggplant flesh, lemon juice,
tahini, sesame seeds, and garlic in a food processor or blender, and puree.
Season with salt and pepper to taste. Transfer eggplant mixture to a medium size
mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.