Roast eggplant on grill ( if you are B-B-Q-ing,) turning once,
or until flesh is very tender.
(You may do the same in 450 degree oven.)
When cool enough to handle, remove peel.
In a food processor, mince garlic.
Add eggplant flesh, lemon juice, tahini and olive oil.
Process to blend (may be smooth or a little chunky).
Add salt and pepper to taste.
Garnish with sliced tomatoes and serve with fresh or toasted
pita bread.
T = tablespoon
EVOO = Extra Virgin Olive Oil
Wiper = a dish that causes plate wipe.
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