From Tina Moore:
1/4 cup lemon juice
1/4 cup tahini ( sesame seed paste)
2 gloves garlic minced
salt and pepper to taste
1 1/2 tblsp olive oil
Preheat oven to 400. Lightly grease baking sheet.
Place eggplant on sheet and make holes in the skin with a fork. Roast for 30 to 40 min. turning occasionally until soft. Remove from oven a let cool a little. Remove skin and blend eggplant, lemon juice, tahini,salt, pepper and garlic until smooth. Slowly drizzle in olive oil. Refrigerate for 3 hours before serving. Great dip with pita chips.
I purchased my tahini from Pita House. Theirs is the best.