Name: Eggplant Dip (Baba Ghannooj, Bah-Bah Gah-Noosh)
Ingredients: 1 lg Eggplant; 1 Clove garlic; Salt to taste; 4 tb Tahini (sesame seed paste); 1/4 c Water; 1/4 c Lemon juice (up to 1/2)

But imagine this church: It is huge and is still numerically growing. People like it. The music is good. Whole extended families can be found within its membership. The people are welcoming. There are many exciting programs, and people are quickly enlisted into their support. And yet, the church, in trying to look like the world in order to win the world, has done a better job than it may have intended. It does not display the distinctively holy characteristics taught in the New Testament. Imagine such an apparently vigorous church being truly spiritually sick, with no remaining immune system to check and guard against wrong teaching or wrong living. Imagine Christians, knee-deep in recovery groups and sermons on brokenness and grace, being comforted in their sin but never confronted. Imagine those people, made in the image of God, being lost to sin because no one corrects them. Can you imagine such a church? Apart from the size, have I not described many of our American churches?

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Lebanese		1	Servings

INGREDIENTS

1	lg	Eggplant
1		Clove garlic
		Salt to taste
4	tb	Tahini (sesame seed paste)
1/4	c	Water
1/4	c	Lemon juice (up to 1/2)

INSTRUCTIONS

Bake or grill eggplant until well done (grilling is best). Remove the skin
and preserve the liquid. Chop fine.
Mash garlic with salt. Add tahini and blend thouroughly. Slowly add water
and mix well. Add lemon juice and blend well. Add the eggplant and mash
with a potato masher or mdaqqa (a large wooden mallet).
Source: Lebanese Cookbook (translated)
Posted to rec.food.recipes by [email protected] (Pat Dennis) on Wed, 26
Jan 1994.

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