Wash and dry eggplant; prick in several places; wrap loosely in foil.

Bake in a very hot oven (450°) for 45 minutes, or until tender. Let stand until cool enough to handle; remove skin; cut up.

Combine lemon juice, oil, onion, garlic, sesame seeds, salt and pepper in container of electric blender; whirl to blend. Add eggplant; blend until smooth, stopping to scrape sides as necessary. (Mixture will be quite thick.) Turn mixture into bowl; cover with plastic wrap or foil; refrigerate one or two days.

Remove mixture from refrigerator 30 minutes before serving; transfer to a serving bowl and garnish with lettuce, parsley and cherry tomatoes, if you wish. OR: Halve and hollow out an eggplant, leaving a ½ inch shell. Brush cut edges with lemon juice to prevent discoloring; fill with mixture. Garnish as above. Serve with crackers or bread.