Title: Baba gannouj i
 Categories: Appetizers, Lebanese, Vegetarian
      Yield: 8 Servings
 
      6 lg Eggplants
      2    Lemons, juiced
      2 tb Tahini
           Salt
      1 lg Garlic clove
    1/4 c  Chopped parsley, fresh
      2 tb Olive oil
 
  Cook eggplants whole on all sides, turning as necessary til lthey are
  soft throughout & the skin is charred.  Set aside to cool for 1 hour.
  
  Peel eggplants & discard skin.  In a mixing bowl, add lemon juice &
  tahini. Blend well.  Add salt to taste.
  
  Finely chop the garlic clove & add to mashed eggplant.  Stir well &
  chill. To serve, place in a flat serving dish & garnish with parsley.
  Pour olive oil the top.
  
  Joel Rapp, "Mother Earth's Vegetarian Feasts"