Baba Ghanoush:
    1 1/2 lb. eggplant
    3 Tb lemon juice
    1 tsp salt
    2 tsp minced garlic
    3 Tb Tahini
    1/4 cup chopped parsley
    2 Tb olive oil
    1/2 cup toasted pine nuts
Cut the eggplant into large chunks. Salt and drain for 30 minutes. Preheat oven to 425 degrees. Dip eggplant into oil and place in a baking pan in one layer. Bake for 5-10 minutes or until barely tender. Remove from oven and scoop out meat. You should have about 2 cups. Beat with the lemon juice in a mixer or food processor until smooth. Mash the salt and garlic together, mix with the sesame paste, and combine with the eggplant. Cool, stir in the parsley, and serve drizzled with olive oil and pine nuts.