Recipe - Baba Ghannuj (Eggplant Appetizer)

1 lg Eggplant
1 Clove garlic; crushed
1 teaspoon Salt
One fourth cup Tahini; sesame seed paste
2 tablespoon Water
One fourth cup Lemon juice
Lemon wedges
Parsley
Olive oil

Date: Tue, 30 Apr 1996 12:35:35 0500

From: pickell@cyberspc.mb.ca (S.Pickell)

Set oven to 375F. Wash eggplant and remove stem. Pierce with a fork 46
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.

MMRECIPES@IDISCOVER.NET

MEALMASTER RECIPES LISTSERVER

MMRECIPES DIGEST V3 #120

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.