Title: Judi's Baba Ghannouj
Categories: Appetizer Dip Mideast
Yield: 4 Servings

1	md	Eggplant (about 12 oz or so)
1/4	c	Lemon juice
1/4	c	Tahini (sesame seed paste)
2		Cloves garlic
1/4	ts	Salt; optional
	ds	Cumin
1		To 2 tablespoons olive oil
		Few sprigs parley
1/4	c	Parsley; finely chopped

Preheat oven to 350 degrees. Bake eggplant for about 30 minutes or more until soft, turn once or twice during cooking process. Remove from oven and let cool about 3 minutes.

Cut eggplant in half and scoop out the flesh. In a blender or food processor, chop flesh until almost to a puree. Blend in most of the lemon juice and then slowly add the tahini, garlic, salt, cumin, and olive oil. Puree a little more and add the rest of the lemon juice. Chop a little more and add a few sprigs parsley and process until the parsley is chopped but is still visible. Place in a dish and garnish with chopped parsley.

Serve with toasted pita bread triangles.

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