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Baba Ghannouj translates literally to "spoiled old daddy." Why? Because, the story goes, the woman who created it pureed the eggplant just to ease the eating and digestion of her old and toothless father. A nice story--and a substantial and aromatic start to a Mideast meal; serve hot to 4-6 people; imagine yourself in a Turkish souq.

• 1 large eggplant
• 1/4 cup tahini (ground raw sesame seeds, found in most supermarkets)
• 2 cloves garlic
• 1 and 1/2 teaspoons salt
• 6 cups vegetable or beef stock
• 1 lemon, juiced
• 1 egg
• 1/3 cup finely chopped parsley

When ready to serve, heat the soup, then beat the egg with the lemon juice and stir through the simmering soup to form long egg strands. Simmer for another couple minutes (2-3), then ladle into bowls and top with handfuls of fresh chopped parsley. Top with toasted strips of pita bread. Serve with warm triangles of pita bread on the side.