Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        eggplant
   3      tablespoons   lemon juice
   1      teaspoon      salt
   2      teaspoons     minced fresh garlic
   3      tablespoons   sesame tahini
     1/4  cup           chopped parsley
     1/2  cup           toasted pine nuts
   2      tablespoons   olive oil

Preparation:

Preheat oven to 400F. Prick eggplant all over with a fork. Bake whole until tender (about 30 minutes). Remove from oven, halve and scoop out the flesh. Blend in a food processor with the lemon juice until smooth. Mash the salt and garlic together and combine with the eggplant, along with the tahini. Cool and stir in the parsley and pine nuts. Before serving, drizzle with the olive oil. Serve as a dip with tortilla chips or triangles of flat (pita) bread. (Adapted from The Victory Garden Cookbook) From: The Cook's Garden catalog, Spring/Summer 1993 (page 20