Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       large        eggplants
   1       c            sesame oil
   1 1/4   c            lemon juice
   4       cloves       garlic
   2       ts           salt
                        parsley
                        olive oil

Preparation:

1. Cut stem and green hull from top of eggplant. Bake it whole or broil over a a n open flame until the flesh is soft and the skin becomes crisp and starts to crack open. 2. Scoop pulp out of the skin. Mash thoroughly or pass through a food mill. 3. Slowly beat in lemon juice alternately with taheeni. 4. Crush garlic with salt and mix to a paste with a little lemon juice. 5. Blend this into the eggplant mixture. Adjust seasoning to taste adding more salt or lemon juice. 6. Pour onto shallow serving dishes or platters. Garnish with chopped parsley or leaves.