Julia Child's Eggplant Puree With Garlic, Sesame and Lemon

Inspired by a recipe in Julia Child's "From Julia Child's Kitchen." May be used hot as a side dish, or cold as a dip.

• Ready In: 50 mins
• Yields: 2 cups

Ingredients

• 1  firm shiny medium sized eggplant (about 1 pound)
• 3  tablespoons olive oil
• 1 -2  garlic clove, pureed
•  salt and pepper
• 1⁄2  a  lemon, juice of
• 1  tablespoon  fresh minced parsley
• 1⁄4 cup sesame seed paste

Directions

1. Preheat oven to 425 degrees F. Pierce eggplant 2 or 3 times on each side with a knife and place in an oiled baking dish. Put dish into oven on middle rack, baking 25-35 minutes, until thoroughly soft to the touch.
2. Once the eggplant has cooled some, cut open and scrape out the flesh. Saute the flesh with olive oil and garlic to get rid of excess moisture.
3. Place the sauteed eggplant into a food processor. Beat in the sesame seed paste, salt, pepper, and lemon juice. You may add a little more olive oil if the paste is too thick. Fold in chopped parsley and transfer to serving dish.