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            *  BABA GHANNUJ  *
            * (Eggplant Dip) *
            *     Arabic     *
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Makes 4 cups of dip.

            **  Ingredients  **

2   large or 4 medium eggplant, about 2 pounds (900 g)
1/2 cup tahini (sesame seed paste)
1/2 cup lemon juice
1/4 cup dried chopped parsley
2   tablespoons peanut or green olive oil
1   teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper

            **  Procedure  **

1) Preheat oven to 375F (190C)

 Wash eggplant and remove the stems. Pierce each one with a fork 4 to 6 
times. Then place in a baking dish and bake until tender (45 to 60 
minutes).

3) Remove the eggplant from the oven and let sit in cold water until cool. 
Then peel and put into a food processor.

4) Together with the cooked eggplant, add all of the other ingredients 
into the food processor. Blend until the mixture is smooth and pale (about 
5 to 10 minutes).

5) Serve in a bowl and garnish with lemon wedges, pomegranate seeds, and 
black olives. Excellent with fresh vegetables, whole wheat pita wedges, or 
crusty bread.

Contributed by: Walter Brown, ab684