|Firm eggplant||500 Gram|
|Lemon juice||2 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Chopped flat leaf parsley||2 Tablespoon|
Cut eggplant in two, lengthwise. Lightly oil a baking dish, place eggplant cut side down in dish and cook under a moderate grill, turning from time to time, until tender and skin is charred. Allow to cool. Remove flesh from skin, while holding the stem. Mash the pulp thoroughly with a fork. Slowly beat in lemon juice alternately with tahini. Crush the garlic with the salt and mix into eggplant mixture. Transfer the sauce to a serving dish, sprinkle with oil and chopped parsley.