1 Large Eggplant baked then peeled
1/2 Cup Lemon Juice
2 Garlic cloves Minced
1/2 tsp Salt
1/2 Cup of Tahini Tahini Paste
1 mint or parsley for garnish
1 olive oil/cayenne pepper to top

Preheat the oven to 400 degrees.
Puncture the eggplant and roast it on a baking sheet at 400 degrees for 40 minutes.
Then place the eggplant in a plastic bag to cool, then you can peel it easier and remove the top, place the pealed eggplan in a bowl.
Add the garlic, lemon juice and tahini paste, blend in a blender or with a mortar.
Spread nicely in a plate and garnish with parsley or mint and top with olive oil and a sprinkle of cayenne pepper or paprika.
Serve with olives and pita bread or toasted French bread.