Title: Baba ganouj (tangy eggplant dip)
 Categories: Vegetarian, East indian
      Yield: 6 Sandwiches
 
      2 md Eggplants
      2 tb Tahini
      2    Garlic cloves, pressed
           Juice of 1 lemon
      2 tb Chopped fresh parsley (opt)
    1/2 ts Salt
           Black pepper to taste
 
  Preheat oven to 300'F. Pierce eggplant with a fork and bake whole
  until eggplant begins to deflate (about 40 minutes). Let cool and
  scoop out insides and mash with a fork. Add remaining ingredients and
  mix well. Makes 4-6 sandwiches or serves 6-8 as a dip.