Serve with pita bread for dipping into the salad.
1 medium eggplant, halved lengthwise
4 garlic cloves, minced
¼ cup fresh lemon juice
¼ cup tahini (sesame seed paste)
Celtic salt and freshly ground black pepper to taste
Cayenne pepper to taste
Extra virgin olive oil and chopped fresh parsley to taste
Whole-grain pita bread, toasted
Place the eggplant halves cut side down on a baking sheet that has been sprayed with olive oil cooking spray. Bake at 350 degrees for about 30 minutes or until very tender. Remove from oven and let cool until eggplant is comfortable to handle. Scoop the pulp into a bowl or the container of a food processor or blender; discard the skin. Add the garlic, lemon juice, and tahini. Mash or purée until almost smooth. Season with salt, black pepper, and cayenne pepper. Remove to a serving dish. Chill, tightly covered, until serving time. Drizzle with olive oil and sprinkle with parsley before serving.
Yield: 4 to 8 servings
Adapted from a recipe found on SeedsofKnowledge.com