Baba Ganoush. (Eggplant Dip) This recipe is delicious with vegetable sticks, turkish bread, or your favourite dry discuits. I also like it as a condiment for saute' mushrooms, hash browns, grilled tomatoes. (Vegetarian mixed grill) It is probably equally as good although I haven't tried it on an assortment of steamed vegetables, or jacket potatoes. Ingredients: 1 large Eggplant 1/2 cup Tahini paste 3 cloves crushed garlic 1/4 cup lemon juice 1 pinch ground cumin sprinkle of sweet paprika salt & pepper to taste 1 tablespoon chopped parsley Method: Char grill your eggplant until slightly blackened, then place it on ovenproof paper on a tray and bake it until very soft at about 200C. Cool slightly. Scoop out flesh, discard skin. If you like a rough, rustic texture, use a fork and mash it. If you like a smooth, paste type consistency, put it in your Thermomix or Food processor. Add tahini, garlic, lemon juice, cumin salt & pepper and 1/2 parsley. ...