Title: Baba ganouj (eggplant salad)
 Categories: Eggplant
      Yield: 12 Servings
 
      1    Eggplant
      3 ts Lemon juice
    1/4 c  Tahini
      2    Garlic clove
    1/4 c  Parsley sprigs; minced
    1/2 ts Salt
      2 tb Green onion; minced
           Black pepper; to taste
  1 1/2 ts Olive oil
 
  Preheat oven to 400 degrees. Cut off the stem ends of the eggplant and
  prick it all over with a fork. Place it directly on an oven rack and
  let it roast until completely pooped (about 45 minutes). When it is
  sagging, wrinkled, crumpled, and totally soft, you'll know it's
  ready. Remove it from the oven, and let cool. Scoop the insides out
  and mash well. Combine with rest of ingredients, except olive oil.
  Chill well. Drizzle the oil over the top before serving. Serve with
  assorted crackers.
  
  Recipe