---------- Recipe via Meal-Master (tm) v8.04
       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
   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)