*  Exported from  MasterCook II  *

                            Eggplant Appetizer

Recipe By     : Mary Salloum - A Taste of Lebanon
Serving Size  : 1    Preparation Time :1:00
Categories    : Ethnic - Middle Eastern          Dips

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Large         Eggplant
   1      Clove         Garlic,Crushed
   1      Teaspoon      Salt
     1/4  Cup           Tahini
   2      Tablespoons   Water
     1/4  Cup           Lemon Juice,Fresh
                        Lemon Wedges
                        Parsley,Finely Chopped
                        Olive Oil

1)  Heat oven to 190° C (375° F).

2)  Wash eggplant and remove stem.  Prick it with a fork 4 to 6 times and place it on a baking dish.  Bake for 45 minutes or until tender.  Remove it from oven and run it under cold water.  Peel and mash and set aside.

3)  In a serving bowl, combine garlic, salt and Tahini.  Gradually add water and lemon juice, beating well.  Fold in the mashed eggplant.

4)  Garnish with the lemon wedges, finely chopped parsley and a sprinkle of olive oil.  Serve with Pita bread (dip the bread in the sauce) or as a side dish with any meal.

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