Baba Ghanouj

1 medium eggplant
2 tablespoons all natural tahini (sesame paste)
Approximately 2 medium cloves garlic, finely minced (to taste)
1 ½ tablespoons fresh squeezed lemon juice
2 teaspoons filtered water
2 tablespoons Italian (flat leafed) parsley, chopped
¼ teaspoon tamari soy sauce (wheat free)
Fresh ground pepper to taste

Lay the eggplant on a tray covered with aluminum foil, and roast in a pre-heated 400 degree oven for 1 hour. Remove and let cool slightly. Cut in half lengthwise, and remove the flesh with a spoon, discarding the skin. Place in a bowl and mash coarsely. In a separate bowl, combine the tahini with the garlic. Add the lemon juice and water, stirring quickly. Add the eggplant, parsley and tamari soy sauce to the tahini mixture and mix well. Season to taste with fresh ground pepper. (Approximately 3 sevings)