- Bake the Eggplant in a 350* oven for about 10 minutes.
- In a blender, grind the sesame seeds and garlic into a pste. Add the Eggplant and blend until smooth.
- Blend in the salt and lemon juice. Mound the dip on a shallow dish and sprinle with the chopped parsley.
- Serve with your favorite food
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