This Middle Eastern appetizer is made with roasted eggplant, sesame tahini, lemon juice, garlic, and olive oil.  The proportions depend of the cook’s taste! This recipe is a point of departure. 

  Ingredients:

1. 1 large eggplant
2. ¼ cup sesame tahini
3. ¼ cup lemon juice
4. 3 cloves garlic, minced
5. 2 T extra virgin olive oil
6. 1 t salt
7. ½ t freshly ground pepper

• Pierce the eggplant and char it on a charcoal grill turning it a couple of times until the skin blisters and the eggplant collapses.  Or, by placing it in a 450 degree oven for about 20 minutes, turning midway turning to roast the skin until the eggplant collapses.
• Allow to cool.  Scoop out the fleshy interior of the eggplant and discard the skin.
• Mash the eggplant with a fork and mix in the rest of the ingredients.  Alternately, blend all ingredients in a food processor.
• Chill to blend the flavors for at least 3 hours.