*  Exported from  MasterCook II  *
 
                 BABA GHANNOUJ (Eggplant and Sesame Puree)
 
 Recipe By     : Kitchens of Eastern Arabia/Suzan Al Gahtani, Hadeed, NC
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers & Dips                Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      medium        eggplant
      1/4  cup           lemon juice
      1/4  cup           tahini (sesame paste)
    2      cloves        garlic
    2      teaspoons     salt -- or to taste
    1      tablespoon    olive oil
      1/4  cup           finely chopped parsley
 
 Place eggplant on center shelf in hot oven.  Cook until soft, turning often.
  Peel off skin while hot.  Remove stem and end of eggplant, if firm.
 
 Chop flesh.  Put in blender or food processor.  Puree.  Blend in most of the
 lemon juice.  Gradually add tahini.
 
 Crush garlic into a paste with 1 teaspoon salt.  Add to eggplant.  Beat well.
  Adjust flavor with lemon juice and remaining salt.  Beat in olive oil and
 parsley.  If using food processor, put about 4 sprigs of parsley into
 container.  Process until chopped, but still visible.
 
 Place in shallow dish.  Garnish with parsley.  Serve with Arab bread as an
 appetizer.
 
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 NOTES : If making ahead, store in a sealed container in refrigerator.  Bring
 to room temperature before serving.

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