Moosewood Cookbook by Mollie Katzen

2 medium small Eggplants

Juice from one good sized Lemon

1/2 cup Tahini

3 medium cloves Garlic, crushed

1/2 cup finely chopped Parsley

1 tsp Salt or moe to taste

1/2 cup finely minced Scallion, optional

Lots of fresh Black Pepper

1 TB Olive Oil

Cut off the stem and end of eggplants and prick them all over with a fork.  Place them on an oven rack directly, and let them roast slowly until completely tender (about 45 minutes).  When they are sagging, wrinkled, crumpled and totally soft, you'll know they're ready.  Remove them gingerly from the oven and wait until cool enough to handle.  Scoop out the insides and mash well.  Combine with all other ingredients, except olive oil.  Chill the gonouj completely and drizzle the oil over the top just before serving.