Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  eggplant
  8             ounces  sesame tahini
  1           teaspoon  garlic
     1/2           cup  fresh lemon juice
  3          teaspoons  olive oil
     1/4      teaspoon  kosher salt
     1/4      teaspoon  cayenne

Preparation:

peel eggplant and place into a collander to drain for 60-90 minutes combine ingredients in a food processor process to a smooth puree cover and chill for 1-96 hours drizzle with a small amount of additional olive oil serve slightly chilled or at room temperature

Nutritional Information:

21 Calories (kcal); 1g Total Fat; (45% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 40mg Sodium