(From alt.support.diet)

Someone at Mitre asked about a recipe for baba ganoush.  I found this
one on a can of Near East brand Tahini (sesame seed paste).  Tahini is
usually near the peanut butter in the super markets in NY.  I haven't
tried this recipe yet (used the Tahini for a Felafel recipe).  Comments
follow the recipe.

                            Baba Ganoush

Pierce 2 medium eggplants with a fork. Place them on broiling pan in the
oven, 3 to 4 inches from heat source. Turn often, until skin is charred
and eggplants are mushy and falling apart. Remove from oven. Scoop out
pulp and place in blender or food processor. Add one recipe Tahini
Sauce, minus the water (recipe below), salt, pepper, and 1 or 2 Tbsp
olive oil to taste (comments below!!). Add some chopped scallions and
parsley, and serve with fresh pita.

                         Tahini Sauce Recipe
Ingredients:

	1/3 cup Tahini paste
	1/4 cup lemon juice
	2-3     garlic cloves, crushed
                salt and pepper to taste

Mix all the above until smooth.  Refrigerate if you are not eating it
right away.

COMMENTS: 
For those who may not know, Tahini paste is sesame seed paste.
According to the T-Factor Fat Gram Counter, 2 Tablespoons of sesame
seeds has 8.8 grams of fat (94 calories).  Yikes!  I don't know how many
Tbsp sesame seeds makes 1 Tbsp of Tahini paste - probably not a 1 to 1
ratio.

That said, 1/3 cup of tahini paste makes close to 1 cup tahini sauce
(when the water is added) and having a TableSpoon or two of the finished
sauce isn't too bad once in a while. Just beware, that's all.  Having a
serving (what ever size that might be; 1/4 cup?) of Baba Ganoush isn't
fat free, but it won't be too bad if you don't add the oil that the
recipe suggests.