The Ralph Nader and Family Cookbook. Ralph Nader

       2 medium eggplants

       3 garlic cloves, or to taste

       1/2 teaspoon salt

       3 tablespoons tahini

       juice of 3 lemons, or to taste

       6–8 radishes

       3–4 sprigs parsley

       dash of paprika (optional)

      prepare the eggplant

      Preheat oven to 400°F.

      Wash the eggplants and score them with a knife, deep enough to allow the steam to escape when baking.

      Bake the eggplants in a shallow pan at 400° until the skin can be peeled off easily, about 40 minutes. Let cool.

      Remove the eggplant from its skin and mash in a bowl by hand, or in a food processor for a smoother consistency.

      Prepare the Dressing

      Peel and pound the garlic well with salt. Add tahini and mix.

      Add lemon juice and mix well. Additional lemon juice gives a tart taste to the dish. Pour dressing onto eggplant and mix well.

      Serve on a platter and decorate with radishes (fashioned into florets, cut into segments, or minced) and sprigs of parsley at two ends of the platter. You can also sprinkle paprika on the top for color.