BABAGANNOUJ
This recipe is from “Great Vegetarian Dishes.”
Babagannouj is a Lebanese eggplant dip.

2 lg. eggplants
1 Tbsp. olive oil
½ C. tahini
2 lg. lemons, juiced
½ tsp. salt
¼ tsp. course ground black pepper
½ tsp. yellow asafetida powder
1 Tbsp. parsley, finely chopped
1 tsp. paprika or cayenne pepper

1. Slit eggplants with a sharp knife. Lightly oil eggplants and place in a 390 degree oven until the outside is charred and crisp, at least one hour.
2. Scoop out pulp into a bowl (it should have a smoky aroma).
3. Mash thoroughly, then add all ingredients but oil. Mix until smooth. Add a little water if the dip is too thick.
4. Spoon into a serving bowl and pour oil into center.
5. Garnish with paprika or cayenne and a sprig of parsley. Serve immediately.

Yield: 4 servings