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APPETIZERSSalatat Bathinjan(Eggplant Appetizer)
 Eggplant, often called "the poor man's meat" or "the poor man's caviar," is one ofthe staple foods of the Middle East, valued for it's great versatility.1 large eggplant, peeled and thickly slicedsalt8 tablespoons olive oil4 cloves garlic1 medium hot pepper, finely chopped3 tablespoons lemon juiceSprinkle the eggplant slices with salt. Place in a strainer or colander, top with aweight, and allow to drain for 45 minutes.Heat the oil in a frying pan, then add the eggplant slices and fry on both sidesuntil they are golden brown. Remove the eggplant slices, dice them, then setaside in a bowl.Mash the garlic cloves with salt. Add to the diced eggplant along with the hotpepper and lemon juice. Chill slightly and serve.
Muhammara(Hot Pepper Dip)
 3 medium onions, finely chopped1/2 cup plus 1 tablespoon olive oil3/4 cup crushed walnuts3/4 cup breadcrumbs blended with cold water to a purée2 tablespoons paprika (or 1 teaspoon chili powder for a very hot
muhammara 
)or 1 small can hot pepper puréea pinch of ground cumin
 
salt1 tablespoon pine nuts sautéed in a little oilUsing a deep skillet, sauté the onions gently in the oil until soft and golden. Addthe walnuts, the breadcrumb purée, the pepper (chili or purée), the cumin andsalt to taste. Continue to sauté gently on a low heat until the ingredients are wellblended - about 12 minutes.Remove from the heat, place in a bowl and garnish with pine nuts.
Muhammara 
is eaten as a dip with bread. It can also be used as a spicy dip withkebabs, grilled meats and fish. The Lebanese also eat it as a spread on toast.Serves about 6.
Tahinat el Beid
Lebanon 
 2 tablespoons sesame oillemon juicewater1 clove garlic, crushed1 tablespoon chopped parsleysalt1 hard-boiled eggPut the oil in a salad bowl and add lemon juice drop by drop – the quantitydepends on how astringent you want it. Thin with a little water.Add the garlic, parsley and salt and the egg very finely chopped. Sprinkle oncayenne.This is another bread dip.
Chickpea and Olive Appetizer
1 cup dried chickpeas, washed and soaked overnight in 8 cups water1/2 cup black olives, chopped
 
1/4 cup scallions, finely chopped2 tablespoons finely chopped fresh coriander leaves (cilantro)1 clove garlic, crushedsalt to taste1/2 teaspoon paprika1/8 teaspoon chili powder1 tablespoon olive oil2 tablespoons lemon juicePlace the chickpeas with their water in a saucepan, and bring to a boil, then cookover medium heat for about 2-1/2 hours, or until the chickpeas are tender. Drain;then place the chickpeas in a salad bowl and allow to cool. (Or, substitute half a19 oz. can of chickpeas, drained.) Add the remaining ingredients and mixthoroughly. Serve immediately.
Baba Ghannouj(Eggplant Dip)
 1 large round eggplant (aubergine)2 or 3 cloves of garlic60 milliliters (3 oz., 4 Tbs.) tahina60 milliliters (2 oz., 4 Tbs.) lemon juicesalt, red pepperolive oilchopped parsleyslices of red bell pepper to garnishCook the eggplant in a hot oven or on a fork over the flame of a gas stove. Whenit is well cooked through and the skin is blackened, douse with cold water, peeland chop into small pieces. Mash two or three cloves of garlic to a paste withabout the same volume of salt. Add eggplant, mash to a smooth consistency andblend the tahina and lemon juice to make the Arab version of this dish; omit thetahina for the Turkish version. Serve in a bowl with little olive oil on top and
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