EGGPLANT DIP ("Baba Ghannouj")

1 large eggplant - baked and mashed
1/2 cup tahineh (purchase at "International Food Bazaar" on Union Ave.)
2 Tbsp. oil
1 clove of garlic, minced or crushed
Juice of 2 lemons
Salt to taste

Cut 1" slits in eggplant to prevent from splattering while baking. Bake eggplant at 500 degrees until tender (or boil in water 10-15 minutes). Split eggplant open and scoop out the inside pulp together with the juice.

Mix tahineh, lemon juice, garlic, and salt to make Tahineh Sauce. Mix by hand or in a blender. Add water, if needed, to make a thick sauce. Add mashed eggplant to Tahineh Sauce.

Place in salad bowl and pour the oil on top. Garnish with parsley and tomato slices, if desired.