Title: Baba Ghannuj #2 (Eggplant Appetizer)
 Categories: Appetizers
      Yield: 1 servings
      1 ea Large eggplant
      1 ea Clove garlic; crushed
      1 t  Salt
    1/4 c  Tahini; Sesame Seed Paste
      2 T  Water
    1/4 c  Lemon juice
      1 x  Lemon wedges
      1 x  Parsley
      1 x  Olive oil
  Set oven to 375F. Wash eggplant and remove stem. Pierce with a fork 4-6
  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.

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