2 eggplants
1/3 cup lemon juice
2 cloves garlic, crushed
1/3 cup taheen
2 tbsp. fresh or dry parsley, minced for garnish
2 tbsp. olive oil

1. Prick holes in eggplant and bake whole eggplants in 400 preheated oven for about 1 hour until soft. Peel and mash well. Add the rest of the ingredients except parsley and olive oil. Blend mixture very well.
2. If you prefer, use blender. Add more lemon or taheen and salt if you wish. Garnish with minced parsley and sprinkle with olive oil. Chill and serve as dip or on rounds of crackers and rye.