A heavenly mind is a joyful mind; this is the nearest and truest way to live a life of comfort, and without this you must need be uncomfortable. Can a man be at a fire and not be warm; or in the sunshine and not have light? Can your heart be in heaven, and not have comfort? [On the other hand,] what could make such frozen, uncomfortable Christians but living so far as they do from heaven?... O Christian, get above. Believe it, that region is warmer than this below.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
		Side dish	6	Servings

INGREDIENTS

2	md	Aubergines
2		Garlic Cloves, peeled
2	tb	Tahini
		Juice of 1 lemon
1	tb	Parsley, Finely Chopped
		Olive Oil
		Salt and Pepper

INSTRUCTIONS

Preheat the oven to gas mark 5/375F/190C. Prick the skins of the aubergines
with a carving fork and bake in the oven for one hour, or until flesh is
soft. Remove and allow to cool so you can handle them without burning your
hands. Cut in half and scoop out the flesh into a bowl. Mash with a fork.
You may prefer to use a food processor, but i like the rough finish
achieved with a fork.
Crush the garlic cloves with a hard blow from your hand on the back of a
large sharp knife and then chop the pulp finely. Add this, along with the
tahini, lemon juice and parsley, to the aubergine. Stir everything
thoroughly, and add enough olive oil to give a rich thick consistency.
Season with salt and pepper and serve with warm slices of pitta bread or
hot toast.
Source: Hugo Arnold, Evening Standard, UK
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

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