1 pound eggplant, peeled and cut into 1-inch pieces
2 tablespoons tahini (sesame paste), or 2 tablespoons chunky peanut butter
1 large clove garlic, crushed
2 teaspoons hot sesame oil
1 teaspoon salt
Steam eggplant over boiling water until very soft.
Combine with tahini, garlic, oil, and salt by hand, or whirl for a few seconds in work bowl of food processor or blender until smooth.
Can be used as a vegetable side dish, a sandwich filling, or a dip.