Title: Baba ghannuj (eggplant appetizer)
 Categories: Appetizers
      Yield: 1 servings
 
      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.