This is a great vegetarian appetizer, which comes from the middle east, especially Lebanon and Jordan.
It is also great for dinner, served with toasted pita bread.

Ingredients:

1 eggplant
1/4 cup lemon juice
1/4 cup tahina ‘sesame paste’
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
1 1/2 tablespoons olive oil

Preheat oven to 200 deg. C. Lightly grease a baking sheet.
Place eggplant on baking sheet, and make holes in the skin with a fork. Roast for 35 minutes, turning occasionally. Remove from oven, and place on a rack to cool and peel off the skin.
Place eggplant, lemon juice, tahina, sesame seeds, and garlic in a blender and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil.