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Baba gannouj
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| Artist: |
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| Categories: |
Appetizers, Vegetarian |
| Yield: |
8 |
| Rating: |
no rating. |
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Ingredients:
| 6
| large | Eggplants | | 2
| | Lemons, juiced | | 2
| tbsp | Tahini | | | Salt | | 1
| large | Garlic clove | | 1/4
| cup | Chopped parsley, fresh | | 2
| tbsp | Olive oil |
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Procedures:
| 1 | Cook eggplants whole on all sides, turning as necessary til lthey are soft throughout & the skin is charred. | | 2 | Set aside to cool for 1 hour. | | 3 | Peel eggplants & discard skin. | | 4 | In a mixing bowl, add lemon juice & tahini. | | 5 | Blend well. | | 6 | Add salt to taste. | | 7 | Finely chop the garlic clove & add to mashed eggplant. | | 8 | Stir well & chill. | | 9 | To serve, place in a flat serving dish & garnish with parsley. | | 10 | Pour olive oil the top. | | 11 | Joel rapp, "mother earth"s vegetarian feasts |
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