3 lbs. 4¾ oz. Eggplant, 10 oz. tahini, 7 oz. Lemon juice or sour pomegranate, 1 clove garlic, 3 tsp. salt, Chopped parsley, sour pomegranate seed, and sliced tomatoes for decoration.

• Remove the green around the neck of the eggplant, but leave the stem. Boil in a hot oven or over charcoal if desired. Allow to cool and remove the peel. Add finely chopped garlic and salt and put all into food blender or through food chopper. Let it blend until it is a smooth thick liquid. Add tahini and lemon juice and mix thoroughly. Serve on platters or individual small plates and garnish with parsley, sliced tomatoes, and pomegranate seed if available.