Recipe - Baba Ghanoush

2 md Eggplant; (1 lb. total)
2 tablespoon Soy sauce
3 tablespoon Lemon juice
3 teaspoon Tahini
2 tablespoon Olive oil
3 Cloves Garlic; pressed

Prick the eggplant all over and bake it at 350'400' until they collapse
(They should look like prunes) an hour or more. When they have cooled,
skin them and chop finely, sieving out the large seeds, if preferred. Add
the other ingredients, except the tahini, and whisk well with a wire whisk.
Stir in the tahini and chill well before using. This is good with corn
chips or pita bread.

NOTES : Yields 2 Cup

Recipe by: The Bard's Table Cookbook Posted to TNT Prodigy's Recipe
Exchange Newsletter by Luke Murden lmurden@visi.net on Aug 13, 1997