Title: Baba Ghannuj (Eggplant Appetizer)
Categories: Appetizer
Yield: 1 Servings
| 1 | | Large eggplant |
| 1 | | Clove garlic; crushed |
| 1 | ts | Salt |
| 1/4 | c | Tahini; Sesame Seed Paste |
| 2 | tb | Water |
| 1/4 | c | Lemon juice |
| | | Lemon wedges |
| | | Parsley |
| | | Olive oil |
Set oven to 375F. Wash eggplant and remove stem. Pierce with a fork 4-6
times. Place in baking dish. Bake for 45 minutes or until tender. Remove
from oven and run under cold water. Peel and mash; set aside. In serving
bowl combine garlic, salt, and Tahini. Gradually add water and lemon juice,
beating well. Fold in mashed eggplant. Garnish with lemon wedges, finely
chopped parsley and a sprinkle of olive oil. Scoop up eggplant with pieces
of Pita Bread to eat or serve as a side dish with any meal. Shared by Rita
Taule, Prodigy ID# BTVC62A.