-Preheat your oven to 400 degrees.

-Wash and dry 2 eggplants.

-Put about 10 slits in each eggplant with a sharp paring knife.

-Bake them for 40 minutes or so, until their skin is blackened.

-When they are cool enough to handle, scrape out the flesh, avoiding the skin.

-Mash the flesh with a fork beating in the following…

1 lemon (the juice and zest)

-2 cloves of garlic (put through a press)

-2 TBS tahini paste.

-3 TBS extra virgin olive oil.

¼ tsp sea salt

-Serve with toasted pita bread.