Baba Ghannooj

Description
Cooked eggplant appetizer
 * Yield: 4 or more servings

Ingredients

 * 1 large eggplant
 * 1 cup tahini (sesame paste)
 * ½ clove garlic, mashed
 * ½ teaspoon salt
 * juice of 1 lemon
 * ¼ cup olive oil
 * 2 tablespoons chopped parsley

Directions

 * 1) Peel the eggplant, and bake or steam til tender.
 * 2) Mash in a bowl with a spoon.
 * 3) Mix in the sesame oil, lemon juice, salt and garlic, and beat until as smooth as possible.
 * 4) Mound on a plate or in a shallow dish.
 * 5) Pour the olive oil on top.
 * 6) Sprinkle with parsley.