Recipe - Baba Ghannouj (Eggplant And Sesame Puree)

1 md Eggplant
One fourth cup Lemon juice
One fourth cup Tahini (sesame paste)
2 Cloves garlic
2 teaspoon Salt; or to taste
1 tablespoon Olive oil
One fourth cup Finely chopped parsley

Place eggplant on center shelf in hot oven. Cook until soft, turning often.
Peel off skin while hot. Remove stem and end of eggplant, if firm.

Chop flesh. Put in blender or food processor. Puree. Blend in most of the
lemon juice. Gradually add tahini.

Crush garlic into a paste with 1 teaspoon salt. Add to eggplant. Beat well.
Adjust flavor with lemon juice and remaining salt. Beat in olive oil and
parsley. If using food processor, put about 4 sprigs of parsley into
container. Process until chopped, but still visible.

Place in shallow dish. Garnish with parsley. Serve with Arab bread as an
appetizer.

NOTES : If making ahead, store in a sealed container in refrigerator. Bring
to room temperature before serving.
Recipe by: Kitchens of Eastern Arabia/Suzan Al Gahtani, Hadeed, NC Posted
to MCRecipe Digest V1 #671 by Creedenite@aol.com on Jul 14, 1997