Middle East Eggplant Spread - cooking recipe

Ingredients

2 to 3 large eggplants
3 to 4 cloves garlic, minced (our neighbor uses 10 to 12 cloves)
1 Tbsp. salt
tahini
1/2 c. lemon juice
1/4 c. extra virgin olive oil
parsley (optional)

Preparation

Preheat oven to 350\u00b0.
Pierce each eggplant with fork; place in a shallow casserole.
Bake until eggplant begins to look like it is imploding.
Skin should be puckered, and eggplant looks convex.
Remove from oven; cool until it is easy to handle.
Slit eggplant and scoop out pulp into food processor.
Process until it is pureed.