Baba Ganoj


2 medium-small eggplants              

lots black pepper          

1 tsp. salt (to taste)     

3 medium cloves garlic, crushed 

juice from one good-sized lemon

1 T. olive oil                

c. minced scallion         

c. finely-chopped parsley

c. tahini                                         



Cut off the stem-ends of the eggplants, prick skin with a fork.  Place in oven directly on rack and roast (400 degree) slowly until completely cooked (about 45 minutes).  Remove from oven and let cool.  Scoop the insides out and mash well.  Combine with all other ingredients, except olive oil.  Chill completely, and drizzle the oil over the top just before serving.