~ Baba ghannuj (eggplant appetizer) Recipe ~

1    Large eggplant
      1    Clove garlic; crushed
      1 ts Salt
    1/4 c  tahini; Sesame Seed Paste
      2 tb Water
    1/4 c  Lemon juice
           Lemon wedges
           parsley
           olive oil
 
  Set oven to 375F. Wash eggplant and remove stem. Pierce with a fork 4-6
  times. Place in baking dish. Bake for 45 minutes or until tender. Remove
  from oven and run under cold water. Peel and mash; set aside. In serving
  bowl combine garlic, salt, and tahini. Gradually add water and lemon juice,
  beating well. Fold in mashed eggplant. Garnish with lemon wedges, finely
  chopped parsley and a sprinkle of olive oil. Scoop up eggplant with pieces
  of Pita Bread to eat or serve as a side dish with any meal. Shared by Rita
  Taule, Prodigy ID# BTVC62A.