Title: Baba Ghanouj
Categories: Ethnic Appetizer
Yield: 1 Batch

1	md	Eggplant
		Olive oil
5	ts	Tahini
1	ts	Lemon juice
1	ts	;Water
3/4	ts	Salt
1/4	ts	Garlic powder

~Bake eggplant at 350 deg. for 1 1/2 - 2 hours, until it is quite soft.

~Let eggplant cool; then slit skin & scoop out all the pulp.

~Place in a small bowl. Cover with 1 or 2 Tbl olive oil and refrigerate for at least 3 hours.

~Remove from refrigerator & mince well. Add tahini, lemon juice, water, salt, and garlic powder. Blend well. Stir in 1-2 tsp of olive oil and serve cold. 1/4 tsp (or more) cumin may be added for a still stronger Middle Eastern flavor.

Source: "The Underground Gourmet Cookbook"

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