2 large eggplants (about 2 pounds)
1/4 cup lemon juice
3 tablespoons cold pressed sesame oil
2-3 cloves garlic, finely mashed
4 tablespoons sesame seeds
1/2 teaspoon sea salt
1/2 teaspoon black pepper
Preheat oven to 450O F.
Peel and grate the eggplants. Bake grated eggplant in a casserole with cover for 45 minutes. Remove from oven and let stand until cool. Simmer garlic in oil a few minutes or until lightly brown. Mix all ingredients with an electric mixer for 1 minute. Place mixture in a bowl, cover and refrigerate for one day. Remove from refrigerator 30 minutes before serving. Serve with vegetables.