1 large eggplant
1 tbsp of tahini
2 cloves of garlic
Make some holes all over the eggplant using the fork and put it into the oven for 35-45 minutes(200 Celsius), or until fully baked.
Leave it to cool down, and then cut in half and scoop out the flesh(dismiss the excess water). Blend it together with garlic, tahini, lemon juice and olive oil, season with some salt and pepper to taste and mix with chopped parsley. Serve with the warm pita bread.
To make it even better you may cook the eggplant over the open fire or even gas stove. It will give the dish a bit smoky, charcoal taste.