Servers: 4-6

• 1 Medium-sized eggplant, about 375g,
• 1/4 Cup lemon juice,
• 1/4 Cup Tahini (Sesame Purée),
• 2 Cloves garlic,
• 2 Teaspoons salt or to taste,
• 1 Tablespoon olive oil,
• 1/4 Cup finely chopped parsley.

1. Grill eggplant over a charcoal fire for 30-40 minutes, turning frequently. Alternatively place on center shelf in a hot oven and cook until soft, again turning often.
2. Peel off skin while hot and remove stem and end of eggplant if firm.
3. Chop flesh and pound in a mortar with pestle to a purée or place in a blender or food processor and purée.
4. Blend in most of the lemon juice and gradually add the tahini (Sesame Purée).
5. Crush garlic to a paste with 1 teaspoon salt and add to eggplant. Beat well and adjust flavor with more lemon juice and salt.
6. Beat in olive oil and parsley. If using an appliance put about 4 parsley sprigs into container and process until parsley is chopped but still visible.
7. Place in a shallow dish, garnish with parsley and serve with Khoubiz (Bread) as an appetizer.