Baba Ghanoush (Eggplant Dip)

Ingredients

               1 large eggplant, roasted 
               1 cloves garlic, crushed
               4 Tbs. of  tahini (sesame seed paste)
               1/4 cup fresh lemon juice
               salt to taste
               1 tablespoon chopped fresh parsley 

Peel the roasted eggplant. Add the the pulp of the eggplant, garlic, tahini, lemon juice and salt into a blander.  Then spread the smooth into a  plate. Drizzle olive oil over the top and sprinkle with parsley for decoration.

Serve with pita/arabic bread.