Baba Ganouj

1. Cook eggplants whole on all sides, turning as necessary til lthey are soft throughout & the skin is charred.
2. Set aside to cool for 1 hour.
3. Peeli eggplants & discard skin.
4. In a mixing bowl, add lemon juice & tahini.
5. Blend well.
6. Add salt to taste.
7. Finely chop the garlic clove & add to mashed eggplant.
8. Stiri well & chill.
9. To serve, place in a flat serving dish & garnish with parsley.
10. Pour olive oil the top.
11. Joel Rapp, "Mother Earth's Vegetarian Feasts".