2 large eggplants
juice of 2 lemons (fresh)
2 Tablespoons sesame paste or tahini
salt to taste
1 large garlic clove
1/4 cup chopped parsley
2 Tablespoons olive oil ( can omit for less calories)
greek olives (optional, but good)
Cook eggplant until soft on top of gas grill, or wash and put in on a cookie sheet or pan in oven at 300-325ºF until soft and it collapses.
It should take about 45 minutes to one hour.
Cool and skin.
Put flesh in bowl and add lemon juice.
Mash or blend well in food processor.
Add alt and crushed garlic.
Stir and chill.
Garnish with parsley and olives.
Pour olive oil over all if desired.
Serve with pita bread.