A Middle Eastern eggplant spread, so good!

-Preheat your oven to 450 degrees.

-Prick 1 large or 2 small eggplants all over with a fork.

-Line a baking sheet with foil, set the eggplant on the baking sheet and cook turning every 15 minutes until the eggplant are soft, about 50 minutes.

-Cool the eggplant for 10 minutes and then cut it in half the long way.

-Scoop the flesh from the skin and place it in a colander set over the sink and let drain for 3 minutes.

-Transfer the eggplant to the work bowl of a food processor and add the following:

1 TBS fresh lemon juice

1 minced garlic clove

1 TBS extra virgin olive oil

1-2 TBS tahini paste

Sea salt

Freshly ground black pepper.

-Pulse briefly (about 8-10 seconds) until eggplant has a semi-smooth texture.

-Transfer to a serving bowl and cover with plastic wrap that is flush with the surface of the dip.

-Chill for 40-60 min.

-Top with a splash of extra virgin olive oil and serve with the following:

Triangles of pita bread

Kalamata olives