Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Baba ghanouj   Yield: 4 Servings   1 md Eggplant Olive oil      5 ts Tahini 1 ts Lemon juice      1 ts ;Water 3/4 ts Salt      1/4 ts Garlic powder  Bake eggplant at 350 deg. for 1 1/2 - 2 hours until it is quite soft. Let eggplant cool; then slit skin & scoop out all the pulp. Place in a small bowl. Cover with 1 or 2 Tbl olive oil and refrigerate for at least 3 hours. Remove from refrigerator & mince well. Add tahini lemon juice water salt and garlic powder. Blend well. Stir in 1-2 tsp of olive oil and serve cold. 1/4 tsp (or more) cumin may be added for a still stronger Middle Eastern flavor.