Pam's Mutabbal/Eggplant dip (my version)...

puncture the eggplant at random places using fork or knife.grill for about 20 min or untill soft.

cut in half and spoon out all the pulp into a separare bowl...mash the plup using spoon or fork untill smooth and add tahini,lemon juice,olive oil,garlic combined well.

drizzled olive oil garnish chopped parsley/corriander.serve with toasted bread or flour tortilla.enjoy:-)