Title: Baba Ghanoush
Categories: Appetizer Ethnic Food Vegetable
Yield: 10 Servings

2	md	Eggplant; (1 lb. total)
2	tb	Soy sauce
3	tb	Lemon juice
3	ts	Tahini
2	tb	Olive oil
3		Cloves garlic; pressed

Prick the eggplant all over and bake it at 350'-400' until they collapse (They should look like prunes) - an hour or more. When they have cooled, skin them and chop finely, sieving out the large seeds, if preferred. Add the other ingredients, except the tahini, and whisk well with a wire whisk. Stir in the tahini and chill well before using. This is good with corn chips or pita bread.

NOTES : Yields 2 Cup Posted to MM-Recipes Digest V4 #10

Recipe by: The Bard's Table Cookbook

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