Eggplant Appetizer from Nigeria

SERVES 2 -3

* 1 eggplant, large
* 1 teaspoon sesame seed, mashed (use tahini spread)
* 1/2 teaspoon salt
* 1 garlic clove, mashed
* 4 tablespoons lemon juice
* 2 tablespoons parsley, fresh and finely chopped

Bake or steam the eggplant until tender -- about 25 minutes.

Scrape out the soft flesh from the skin. Add the sesame paste to this, the salt, garlic and lemon juice.

Mound on a small dish and sprinkle with parsley. Serve with flatbread.