1 large eggplant
1 tsp. mashed sesame seeds
1/2 tsp. salt
1 clove garlic, mashed
4 tbs. lemon juice
2 tbs. parsley
Peel eggplant and bake or steam until tender (about 10-15 minutes). Mash with wooden spoon. Add the sesame paste, salt, garlic and lemon juice. Beat until smooth. Mound on a shallow dish and sprinkle with chopped parsley. Serve with piece of flat, round Arabian bread.
Country: Nigeria