baba gannouj (joel rapp)

Categories: Appetizers; Vegetarian
Yield: 8 Servings

Measure	Ingredient
6 larges	Eggplants
2	Lemons, juiced
2 tablespoons	Tahini
	Salt
1 large	Garlic clove
¼ cup	Chopped parsley, fresh
2 tablespoons	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"