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Baba Gannouj I

Yield: 8 Servings

Ingredients and directions for this recipe

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"

See also:
Previous recipe Baba Gannouj (joel Rapp)
Next recipe Baba Gannouj Ii

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