Slice 2 Eggplant in Half Lengthwise. Place face down on oiled baking sheet. Bake @350 for 30-45 minutes, until "pooped". Scoop eggplant pulp and place in blender or processor with:

4 cloves minced garlic
1/2 cup lemon juice
1/2 cup tahini
1 tsp. Salt
black pepper to taste
handful of parsley, as desired

Serve with crackers, pita bread  or vegetables for dipping.
Yield 4-5 cups