Baba Ghannouj (Eggplant and Sesame Puree)

Roast a medium-size eggplant in a 450-degree oven for 30 to 40 minutes, turning once, or until flesh is very tender and a sharp knife pierces without resistance. When cool enough to handle, remove peel. In a food processor, mince 1 clove garlic. Add the eggplant flesh, juice of 1 small lemon, 1 tablespoon tahini (sesame paste) and 1 tablespoon olive oil. Process to blend (may be smooth or a little chunky). Add salt and freshly ground pepper to taste. Serve with fresh or toasted pita bread.