Recipe - Eggplant Dip (Baba Ghannooj Bah-Bah Gah-Noosh)

1 lg Eggplant
1 Clove garlic
Salt to taste
4 tablespoon Tahini (sesame seed paste)
One fourth cup Water
One fourth cup Lemon juice (up to 1/2)

Bake or grill eggplant until well done (grilling is best). Remove the skin
and preserve the liquid. Chop fine.

Mash garlic with salt. Add tahini and blend thouroughly. Slowly add water
and mix well. Add lemon juice and blend well. Add the eggplant and mash
with a potato masher or mdaqqa (a large wooden mallet).

Source: Lebanese Cookbook (translated)

Posted to rec.food.recipes by pld@acsu.buffalo.edu (Pat Dennis) on Wed, 26
Jan 1994.