Baba Ganouj ("Ga-NOOSH")

• 1 medium eggplant (about 7-inches)
• 2 medium cloves garlic, minced
• 1/4 cup fresh lemon juice
• 1/4 cup sesame tahini
• 1/2 tsp. cumin
• 1/2 tsp. salt
• black pepper and cayenne, to taste
• olive oil for garnish
• freshly minced parsley for garnish
• Stuff

1. Preheat oven to 350 degrees F. Lightly oil a baking sheet. 2. Prick Eggplant with a fork and place it on the baking sheet. Bake for 30 minutes or until very tender. Cool until it's comfortable to handle. 3. Scoop out the eggplant pulp, and discard the skin. Place the pulp in a food processor or blender, and add the garlic, lemon juice, tahini, cumin, and salt. Puree until smooth. 4. Transfer to an attractive serving dish, cover tightly, and chill. Drizzle the top with a little olive oil and sprinkle with minced parsley just before serving.