Baba Ghannooj

Description
Cooked Eggplant Appetizer



Ingredients

 * 1 large Eggplant
 * 1 cup tahini (sesame oil)
 * 1/2 glove garlic, mashed
 * 1/2 teaspoon salt
 * Juice of 1 lemon
 * 1/4 cup olive oil
 * 2 tablespoons chopped Parsley

Directions

 * Peel the egglant, and bake or steam till tender.
 * Mash in a bowl with a spoon.
 * Mix in the sesame oil, lemon juice, salt and garlic, and beat until as smooth as possible.
 * Mound on a plate or in a shallow dish
 * Pour the olive oil on top
 * Sprinkle with Parsley.
 * Serve as an appetizer.
 * Yield: 4 or more servings.