Title: Lebanese baba ghanoush
 Categories: Dips, Vegetables
      Yield: 1 Servings
 
      1 lg Eggplant, unpeeled, about 1
           -lb
      1 lg Clove garlic, peeled and
           -crushed
      2 tb Tahini (sesame paste)
    1/2    Lemon or to taste , juice of
           Salt to taste
           Garnishes:
      3 tb Olive oil
           Pita bread cut into wedges
           Chopped parsley
 
  Using a fork, poke the eggplant at least a dozen times. Place on a
  bking sheet and broil on all sides about 4 to 5 inches from the
  source of heat. Turn often until the eggplant is browned nicely all
  over. Total time will be about 45 minutes. Remove the eggplant from
  the broiler and allow to cool for a few mintues. Cut the eggplant in
  half lengthwise, and scoop out the soft insides, discarding the
  browned peel. In a bowl mash the eggplant and the remaining
  ingredients, except the garnishes, with a fork. Do not use a food
  processor or blender as you do not want too smooth a paste. Serve on
  a plate with the oilve oil and parsley sprinkled over the top. Guests
  dip the bread wedges into the Baba Ghanoush and go directly to heaven
  without passing go! Serves 4-6 as an appetizer.
  
  From: Strawberry Girl