From Virginia Wiedemann: "Eggplant is one of the most misunderstood vegetables ever. Most folks don't like it because they simply haven't ever had it prepared properly. Here is an appetizer that even folks who think they hate eggplant rave about."
1 1/2 lbs. eggplant (one large or 2 small)
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.