Cooked Eggplant Appetizer (Nigeria)

1 large eggplant
1-teaspoon sesame seeds crushed into a paste
½ teaspoon salt
1 clove garlic -- mashed
4 tablespoons lemon juice
2 tablespoons parsley

Peel the eggplant and bake or steam it until it is tender (about 10 to 15 minutes).

Mash the eggplant with a wooden spoon. Add the sesame paste, salt, garlic, and lemon juice. Beat until smooth.

Mound on a shallow dish and sprinkle with the chopped parsley. Serve
with flat, round Arabian bread.

Makes 4 to 6 servings