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 wooden spoon. Mix in the sesame oil, lemon juice, salt and garlic, and beat until smooth. Mound on a plate or in a shallow dish, pour the olive oil on top, and sprinkle with parsley. Serve as an appetizer. Yield: 4 or more servings.