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EGGPLANT DIP

Iraqi Cooked Eggplant Appetizer

1 large eggplant
1 large tbsp. or more of sesame oil
1 clove or garlic
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
juice of half a lemon

Singe eggplant until oozing to give it a fainly burned flavor. Bake on alluminum foil until tender. Peel when cool and mash with a wooden spoon. Mix in the sesame oil and other ingredients. Beat until smooth. Decorate with 2 tsbsp. chopped parsley, paprika or red pepper, mixted together in olive oil.