Baba Ghanoush

3 large eggplants

3 or 4 garlic cloves, crushed

salt to taste

1/1/2 cup tahini (sesame paste)

juice of 3 lemons

1/2 teaspoon ground cumin

2 tablespoons chopped fresh parsley.

Pierce eggplants in several places with a fork and roast over an open flame

or 4 inches under the broiler until the skin blackens and blisters,

turning them as necessary. When cooled, discard the charred skin.

Mash the eggplant with a fork and add the crushed garlic and salt,

stir into a smooth creamy purée. Add the tahini and lemon juice alternately,

blending well between each addition. Add the cumin and parsley.

Serve as an appetizer with Arab bread.