James Baba Ganouj (Ga-Noosh)

• A little oil for baking sheet
• 1 med. eggplant
• 2 med. cloves garlic, minced
• 1/4 c. fresh lemon juice
• 1/4 c. sesame tahini (sesame paste)
• 1/2 tsp. salt
• Black pepper and Cayenne to taste
• Olive oil (for the top)
• Freshly minced parsley (for the top)

1. Preheat oven to 350 degrees.
2. Lightly oil baking sheet.
3. Slice eggplant in half lengthwise and place face down on baking sheet. Bake for 30 minutes or until very tender.
4. Cool until it is comfortable to handle.
5. Scoop out eggplant pulp and discard skin. Place pulp in a food processor or blender.
6. Add garlic, lemon juice, tahini, and salt.
7. Puree until smooth.
8. Transfer to an attractive dish, cover tightly and chill.
9. Drizzle the top with a little olive oil and sprinkle with minced parsley just before serving.
10. Serve with crackers or pita bread cut into wedges.

oil, eggplant, cloves garlic, lemon juice, sesame tahini, salt, black pepper, olive oil, freshly minced parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=115220 (may not work)