Title: Baba Ghanouj
Categories: Mideast, Appetizers
Yield: 4 Servings

1 md Eggplant
Olive oil
5 ts Tahini
1 ts Lemon juice
1 ts ;Water
3/4 ts Salt
1/4 ts Garlic powder

Bake eggplant at 350 deg. for 1 1/2 - 2 hours, until it is quite soft.

Let eggplant cool; then slit skin & scoop out all the pulp.

Place in a small bowl. Cover with 1 or 2 Tbl olive oil and refrigerate for
at least 3 hours.

Remove from refrigerator & mince well. Add tahini, lemon juice, water,
salt, and garlic powder. Blend well. Stir in 1-2 tsp of olive oil and serve
cold. 1/4 tsp (or more) cumin may be added for a still stronger Middle
Eastern flavor.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini