MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Baba Ganoush
  Categories: Appetizers, Dips, Vegetarian, Vegan
       Yield: 1 batch
  
   1 1/2 lb Eggplant
       3 tb Lemon juice
       1 ts Salt
       2 ts Minced fresh garlic
       3 tb Sesame tahini
            -- (optional: substitute
            -- yogurt or sour cream)
     1/4 c  Chopped parsley
     1/2 c  Toasted pine nuts
       2 tb Olive oil
  
   Preheat oven to 400 degrees F.  Prick eggplant all over with a fork.
   Bake whole until tender (about 30 minutes).  Remove from oven, halve
   and scoop out the flesh.  Blend in a food processor with the lemon
   juice until smooth.  Mash the salt and garlic together and combine
   with the eggplant, along with the tahini.  Cool and stir in the
   parsley and pine nuts. Before serving, drizzle with the olive oil.
   Serve as a dip with tortilla chips or triangles of flat (pita) bread.
   
   (Adapted from The Victory Garden Cookbook)
   From: The Cook’s Garden catalog, Spring/Summer 1993 (page 20)
  
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