---------- Recipe via Meal-Master (tm) v8.01

      Title: Baba Ganouj
 Categories: Appetizers, Vegetarian, Mideast
      Yield: 8 servings

      6 lg Eggplants
      2    Lemons; juice of
      2 tb Tahini
           Salt
      1 cl Garlic
    1/4 c  Fresh parsley; chopped
      2 tb Olive oil

  Cook eggplants whole on all sides, turning as necessary until they
  are soft throughout & the skin is charred. Set aside to cool for
  1 hour.

  Peel eggplants & discard skin. In a mixing bowl, add lemon juice &
  tahini. Blend well. Add salt to taste.

  Finely chop the garlic clove & add to mashed eggplant. Stir well &
  chill. To serve, place in a flat serving dish & garnish with
  parsley. Pour olive oil the top.

  Recipe by Joel Rapp, "Mother Earth's Vegetarian Feasts"

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