This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors
1/2 md Aubergine
1 Crushed garlic cloves
1 1/2 tb Tahini
1/4 Juice of 1 lemon
1 tb Olive oil
Toasted Sesame seeds Cayenne Pepper Flatleaf Parsley 1> Preheat the oven to 200c/400f/Gas 6. Bake the aubergine for 25-30 minutes until tender. Cool slightly , then peel and puree the flesh in a blender or processor. 2. Add the garlic, tahini and lemon juice and process until mixed.
With the motor running, drizzle in the oil to make a smooth paste. Season to taste. Transfer to a serving dish, garnish and serve cold with pitta bread.