2lbs eggplant
1/4 cup lemon juice
1/4 cup tahini
1/2 cup yogurt
2 tablespoons sesame seeds
2 cloves garlic minced
salt and pepper to taste
Roast eggplant on a grill or in the oven.
Allow to cool and remove skin. Put into food processor along with garlic, lemon juice, tahini and yogurt. Process until smooth, add salt an pepper to taste.
Drizzle olive oil and sesame seeds on top. Serve with pita bread.