Baba Ghanoush

1 large eggplant, roasted

1/4 tahini 

1/4 lemon juice (about 2 lemons) 

3 cloves garlic, minced

2 Tbs sesame seeds

1 1/2 Tbs olive oil
Salt to taste

1. Preheat oven to 400 degrees. 
2. Place eggplant on baking sheet lined with parchment paper, and make holes in the skin with a fork. Roast it for 20 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
3. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. 
   Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. 
   Refrigerate for 3 hours before serving.
   Will last 2-3 days refrigerated.