Name: Eggplant Salad with Tahina
Ingredients: 1 md Eggplant; (about 1 1/4 pounds); 3 md Garlic cloves; minced; 3 tb Strained fresh lemon juice; 1 tb Water; 4 tb Tahina; (sesame paste), stirred before measuring; Salt and freshly ground black pepper; 2 tb Chopped fresh parsley; for garnish, (optional)

Various forms of pride: 1. Self-admiration – “Look at me!” a. Natural - my abilities, talents, assets. b. Spiritual - my spiritual gifts, my ministry. 2. Self-aggrandizement – “Don’t I look good/great?” a. Natural - my looks, my importance. b. Spiritual - my position in the church. 3. Self-attention – “Listen to me!” a. Natural - my understanding and viewpoint. b. Spiritual - my Biblical and theological knowledge. 4. Self-justification – “I am right!” a. Natural - my way is the right way. b. Spiritual - our doctrine and polity is right. 5. Self-sufficiency – “I can do it!” a. Natural - my abilities, my leadership. b. Spiritual - our programs will make it happen. 6. Self-aspiration – “Let me win!” a. Natural - competitive spirit; one-up-manship. b. Spiritual - our statistics will prove us successful. 7. Self-seeking – “Give me mine!” a. Natural - my rights; what I deserve. b. Spiritual - our political rights and physical edifice. 8. Self-exaltation – “Praise me!” a. Natural - my credit, glory, commendation. b. Spiritual - our procedures and success.

James Fowler

CATEGORY	CUISINE	TAG	YIELD
Eggs			1	Servings

INGREDIENTS

1	md	Eggplant; (about 1 1/4 pounds)
3	md	Garlic cloves; minced
3	tb	Strained fresh lemon juice
1	tb	Water
4	tb	Tahina; (sesame paste), stirred before measuring
		Salt and freshly ground black pepper
2	tb	Chopped fresh parsley; for garnish, (optional)

INSTRUCTIONS

(Faye Levy)
Prick eggplant a few times with fork. Grill eggplant above medium-hot coals
about 1 hour or broil it about 40 minutes, turing often, until skin
blackens, flesh is tender and eggplant looks collapsed. Remove eggplant
peel and cut off stem. Drain off any liquid from inside eggplant. Chop
flesh very fine with knife; there should be small chunks. Tranfer to a bowl
and add garlic.
Stir lemon juice and water into tahina until smooth. Add to eggplant and
mix well. Add salt and pepper to taste. To serve, spread on a plate and
sprinkle with parsley.
Makes 4 servings.
Posted to FOODWINE Digest  by Mirjam Dorn <dorn@AVODA.JCT.AC.IL> on Feb 16,
1998

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“JOY – Jesus first, Others next, You last forever!”