4 Medium-small eggplants
Juice from two lemons
1/2 – 1 C. Tahini
6 Cloves of Garlic
1 C. finely Chopped Parsley
1/2 C finely Minced Scallions
Black Pepper
2 T. Olive Oil

Cut off and throw out the stem-ends of the eggplants. Prick the eggplants all over with a fork. Place them directly on an oven rack (preheated to 400 degrees), and roast them slowly until they pop (about 45 minutes).  When they are sagging, wrinkled, crumpled and totally soft, they are ready. Remove them from the oven and wait for them to cool enough to handle. Scoop out the insides and mash them. Combine will all other ingredients except the olive oil. Chill completely. Drizzle olive oil on just before serving.