1 1/2 lbs. eggplant (one large or 2 small)
3 Tbsp. tahini (sesame) paste
3 Tbsp. fresh lemon juice
1 tsp. minced garlic
1/2 cup green onions, chopped
3/4 cup fresh tomatoes, finely chopped
3/4 cup chopped fresh parsley
freshly ground pepper to taste
Make 3 or 4 slits in eggplant and bake on non-stick pan in 450 degree oven for 45 - 55 min., turning it over once. Let cool just till you can handle it. Hold over the sink and peel carefully, letting bitter juices run into sink. Squeeze gently if needed.
Put pulp in food processor, along with tahini, garlic, and lemon juice. Transfer to a medium bowl. Add rest of ingredients. Stir well. Taste for flavor and add lemon juice, salt, and/or pepper as necessary. Chill for at least two hours.
Serve with wedges of pita bread. This is also good on crackers if you can't find any nice fresh pita.