INGREDIENTS

INSTRUCTIONS

Preheat oven to 400 degrees F.  Cover baking sheet with foil. Wipe
eggplant and pierce with point of sharp knife.  Place on prepared
baking sheet and bake in preheated oven 35 to 45 minutes. When cool
enough to handle, peel eggplants and remove seeds.  Place in  container
of food processor and sprinkle with lemon juice to keep  from browning.
Add tahini, garlic, and salt.  Process until smooth.  Spread onto
serving platter and pour small amount of olive oil over  top. Garnish
with chopped parsley, paprika, or pomegranate seeds.  Serve with warmed
pita bread and crudites. Cover and store in  refrigerator.  Notes:
Baba ghanoush is a traditional dish of Lebanon and Syria, and  is often
served with raw or blanced vegetables.  The combined flavors  of
eggplant, garlic, and lemon juice are very Mediteranean.  For a  smokey
flavor, grill eggplant over hot charcoal instead of baking in  the
oven.  Variation:  In Greece, olive oil is used instead of tahini.  In
Syria  yogurt is added for a lighter tasting dish.  In Turkey it is
called  Hunkar Begendi, tahini and garlic are omitted and 1 cup white
sauce  and 1/3 cup grated cheese are mixed into the eggplant and heated
before serving.  Source:  Secrets of Cooking, by Linda Chirinian
(typed by Jane  Ghorbani) Posted to MM-Recipes Digest V3 #304  Date:
Wed, 06 Nov 1996 14:09:18 EST  From: jane.ghorbani@juno.com (Jane
Ghorbani)

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 131
Calories From Fat: 120
Total Fat: 13.6g
Cholesterol: 0mg
Sodium: 146.7mg
Potassium: 46.6mg
Carbohydrates: 3.1g
Fiber: <1g
Sugar: <1g
Protein: <1g