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.