1 large eggplant (aubergine)
2 cloves garlic
2 Tbs tahini
1/4 tsp salt
1 Tbs lemon juice
1/2 cup yogurt
3 Tbs olive oil
several whole olives
Heat oven to 400 degrees. Place whole eggplant on a baking sheet and bake until outer shell is crisp and inside is soft and mushy. A fork should pass easily through the eggplant when done (about 1 hour). Let the eggplant cool, then remove and discard black skin and green cap. Spoon the insides into a food processor or a blender. Add garlic, Tahini, salt, lemon juice and yogurt. Puree until creamy. Spoon into a serving dish and garnish with olive oil and whole olives. Serve cold or warm with sliced Pita bread and/or vegetables for dipping.
Egypt Daily News
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