Baba gannouj i
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Eggplants |
| 2 | Lemons, juiced | |
| 2 | tablespoons | Tahini |
| Salt | ||
| 1 | large | Garlic clove |
| ¼ | cup | Chopped parsley, fresh |
| 2 | tablespoons | Olive oil |
Directions
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"