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| 1 mittel | eggplant |
| 1/4 Tasse | lemon juice |
| 1/4 Tasse | Tahini (sesame paste) |
| 2 | cloves garlic |
| 2 Teelöffel | Salt |
| 1 Esslöffel | olive oil |
| 1/4 Tasse | parsley finely chopped |
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Place eggplant on center shelf in hot oven. Cook until soft, turning often. Peel off skin while hot. Remove stem and end of eggplant, if firm.
Chop flesh. Put in blender or food processor. Puree. Blend in most of the lemon juice. Gradually add tahini.
Crush garlic into a paste with 1 teaspoon salt. Add to eggplant. Beat well. Adjust flavor with lemon juice and remaining salt. Beat in olive oil and parsley. If using food processor, put about 4 sprigs of parsley into container. Process until chopped, but still visible.
Place in shallow dish. Garnish with parsley. Serve with Arab bread as an appetizer.
to room temperature before serving.
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