• 1 large eggplant
• 1/2 cup Tahini (sesame paste)
• 1/2 cup or more fresh lemon juice
• 4 medium green onions, minced, with tops included
• 3 tbsp toasted sesame seeds
• 2 tbsp plus 1 tsp. olive oil
• 1 1/2 to 2 tsp chopped garlic or about 4 cloves garlic, minced.
• 2 tbsp minced fresh parsley
• 1 tbsp Tamari soy sauce
• 1/2 tsp honey
• Pinch of cayenne pepper
• Freshly ground black pepper to taste
• Chopped parsley for garnish

1. With a sharp knife make several slits in the whole eggplant.
2. Remove any green top leaves. Place eggplant in a large saucepan and cover with heavily salted water. Weight dow as needed to keep eggplant submerged.
3. Soak eggplant for 20 minutes and then rinse under cold water.
4. While soaking the eggplant, heat oven to 450° F.
5. Transfer whole eggplant to a baking sheet and roast in oven, turning once in a while, until the eggplant is very soft, about 50 to 60 minutes.
6. Remove eggplant from the oven and let cool until it can be handled easily.
7. Then peel and seed the roasted eggplant.
8. Put the pulp in a small bowl and mash with a fork, or put it in a blender and puree in bursts so that the eggplant retains some texture.
9. Combine the Tahini and 1/4 cup lemon juice in a large bowl and mix well.
10. Add from the remaining 1/4 cup of lemon juice as much as it will hold and still remain a thick paste.
11. Add the green onions, chopped garlic, sesame seeds, 2 tablespoons olive oil, parsley, soy sauce, honey, cayenne pepper, and black pepper and mix well.
12. Stir in the eggplant puree. Adjust your seasonings.
13. Transfer mixture to a shallow dish or platter spreading it evenly to the edges.
14. Drizzle the remaining 1 teaspoon (or more to taste) olive oil over it and sprinkle it with the chopped parsley.
15. Refrigerate until ready to serve.

Makes 4 to 6 servings.

Serve with hot pita bread, or with a good, crusty French or Italian bread.