1 medium size eggplant
1 clove garlic
Juice of 1 small lemon
1 tablespoon tahini (sesame paste)
1 tablespoon olive oil
Salt and freshly-ground pepper
Roast eggplant in a 450 degree F oven for 30 to 40 minutes, turning once, or until flesh is very tender and a sharp knife pierces without resistance.
When cool enough to handle, remove peel.
In a food processor, mince garlic. Add eggplant flesh, lemon juice, tahini and olive oil. Process to blend (may be smooth or a little chunky).
Add salt and pepper to taste.
Serve with fresh or toasted pita bread.