Title: Baba Gannouj (Tangy Eggplant Dip)
Categories: Appetizer Dip
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 degrees 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.

Nutritional analysis per serving: 62.7 calories; 1.8 grams total fat; (0.3 grams saturated fat); 1.3 grams protein; 10 grams carbohydrates; 0 milligrams cholesterol; 139.9 milligrams sodium.

From the MM database of Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com or jphelps@best.com

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