-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.