Title: Baba Ghannuj (Eggplant Appetizer)
Categories: Appetizer
Yield: 8 Servings

1 lg 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

Date: Tue, 30 Apr 1996 12:35:35 -0500

From: pickell@cyberspc.mb.ca (S.Pickell)

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.

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