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     Title: Baba Ghanoush (Eggplant Appetizer)
Categories: Appetizers, Vegetables
     Yield: 2 Cups

     2 ea Eggplants, about 1 1/2 lbs.
   1/4 c  Lemon juice
   1/4 c  Tahini (sesame seed paste)
     2 ea Cloves garlic, crushed
          Salt to taste
          Olive oil
          Freshly chopped parsley,
          Paprika or pomegranate
          Seeds to garnish

 1.  Preheat oven to 400 degrees F.  Cover baking sheet
 with foil. Wipe eggplant and pierce with point of
 sharp knife.  Place on prepared baking sheet and bake
 in preheated oven 35 to 45 minutes. When cool enough
 to handle, peel eggplants and remove seeds.  Place in
 container of food processor and sprinkle with lemon
 juice to keep from browning.

 2.  Add tahini, garlic, and salt.  Process until
 smooth.

 3.  Spread onto serving platter and pour small amount
 of olive oil over top.  Garnish with chopped parsley,
 paprika, or pomegranate seeds. Serve with warmed pita
 bread and crudites.  Cover and store in refrigerator.

 Notes:  Baba ghanoush is a traditional dish of Lebanon
 and Syria, and is often served with raw or blanced
 vegetables.  The combined flavors of eggplant, garlic,
 and lemon juice are very Mediteranean.  For a smokey
 flavor, grill eggplant over hot charcoal instead of
 baking in the oven.

 Variation:  In Greece, olive oil is used instead of
 tahini.  In Syria yogurt is added for a lighter
 tasting dish.  In Turkey it is called Hunkar Begendi,
 tahini and garlic are omitted and 1 cup white sauce
 and 1/3 cup grated cheese are mixed into the eggplant
 and heated before serving.

 Source:  Secrets of Cooking, by Linda Chirinian
 (typed by Jane Ghorbani)

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