Baba Ghanneuj

1 eggplant
juice 1/2 lemon (1/4 c.)
1/4 c. sesame tahini
1/2 tsp. garlic powder (or 2 cloves crushed)
1/4 c. chopped parsley
1/2 tsp. salt
2 T. minced scallions
Fresh black pepper
1 tsp. olive oil

Preheat oven to 400 d.  - Cut stem from end of eggplant and prick with fork all over. - Place on oven rack directly (will drip) & roast slowly until completely pooped. (?)  45 min.  Remove from oven & wait until cool enough to handle.  Scoop and mash.  Combine all except Olive Oil.  Chill completely & drizzle oil over top just before serving.

Good to seve with small wedges of Pita Bread.

9/15/92