BABAGANOUSH

1		eggplant (large one not the asian kind)
1/4 c		lemon juice
1/4 c		tahini
2 tbsp		sesame seeds
2 cloves	garlic
salt		dash, to taste
pepper		dash, to taste
1 1/2 		tbsp olive oil

* Preheat oven to 400f, lightly grease baking sheet
* cut eggplant in half, please skin up on pan, roast for 40 mins until soft,
  turning occasionally.
* remove from the oven and place into a large bowl of cold water
* peel off skin when cool
* place all ingredients in a blender except olive oil, blend
* stir in oil when completed.