Israeli Eggplant Salad

Description
Serves 4.

Ingredients

 * 2 lbs. eggplant
 * 4 garlic cloves
 * 1/4 c. tahini
 * 1/4 c. lemon juice
 * 6 oz. chopped tomatoes
 * 8 oz. chopped green peppers
 * 8 scallions, chopped
 * 1/4 c. parsley
 * 2 tsp. salt
 * 1/2 tsp. pepper

Directions

 * 1) Wash eggplant and bake at 500 degrees for 45 minutes-1 hour until very soft.
 * 2) Peel and place in food processor with garlic, tahini and lemon juice.
 * 3) Process until smooth. Add other ingredients with short on-off pulse.
 * 4) Serve chilled.