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Title: Baba Ganouj
Categories: Appetizer Vegetarian Mideast
Yield: 8 Servings
6 | lg | Eggplants |
2 | Lemons, juiced | |
2 | tb | Tahini |
Salt | ||
1 | lg | Garlic clove |
1/4 | c | Chopped parsley, fresh |
2 | tb | Olive oil |
Cook eggplants whole on all sides, turning as necessary til lthey are soft throughout & the skin is charred. Set aside to cool for 1 hour.
Peel eggplants & discard skin. In a mixing bowl, add lemon juice & tahini. Blend well. Add salt to taste.
Finely chop the garlic clove & add to mashed eggplant. Stir well & chill. To serve, place in a flat serving dish & garnish with parsley. Pour olive oil the top.
Joel Rapp, "Mother Earth's Vegetarian Feasts"
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