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BABA GHANOUSH

eggplant appetizer spread, dip or salad

1 1/2 lbs. eggplant: one large or 2 small
3 Tbsp. Tahini (sesame) paste
3 Tbsp. fresh lemon juice
1 tsp. very finely chopped garlic

1/2 cup chopped green onions
3/4 cup finely chopped fresh tomatoes (remove seeds)
3/4 cup chopped fresh parsley
Salt & freshly ground pepper to taste

Make 3 or 4 slits in eggplant and bake on non-stick pan in 450 degree oven for 45 - 55 min., turning it over once. Let cool just till you can handle it. Hold over sink and peel carefully, letting bitter juices run into sink. Squeeze gently if necessary. Put pulp in food processor, along with Tahini, garlic, and lemon juice. Transfer to medium bowl.

Add rest of ingredients. Stir well. Taste for flavor and add lemon juice, salt, and/or pepper as necessary. Chill at least two hours.

Serve with wedges of pita bread. This is also good on crackers if you can't find any nice fresh pita. Actually, this would be good on an old shoe! It's just plain good!

This recipe also makes a great salad served on top of shredded lettuce with warm pocketless pita (or any flat bread) on the side.

Having a party and need more great appetizers? TRY THESE:
MARY ANN'S CHEESE SPREAD
LEMON MUSHROOMS
SPINACH ARTICHOKE DIP

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