Baba Ghannuj (Eggplant Appetizer)

Directions

Set oven to 375℉ (190℃) Wash eggplant and remove stem.

Pierce with a fork 4 to 6 times.

Place in baking dish .

Bake for 45 minutes or until tender.

Remove from oven and run under cold water.

Peel and mash; set aside.

In serving bowl combine garlic, salt, and Tahini.

Gradually add water and lemon juice, beating well.

Fold in mashed eggplant.

Garnish with lemon wedges, finely chopped parsley and a sprinkle of olive oil.

Scoop up eggplant with pieces of Pita Bread to eat or serve as a side dish with any meal.