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Title: Baba Ghanoush Categories: Appetizers, Ethnic, Food proces, Vegetables Yield: 10 Servings 2 md Eggplant; (1 lb. total) 2 tb Soy sauce 3 tb Lemon juice 3 ts Tahini 2 tb Olive oil 3 Cloves Garlic; pressed Prick the eggplant all over and bake it at 350'-400' until they collapse (They should look like prunes) - an hour or more. When they have cooled, skin them and chop finely, sieving out the large seeds, if preferred. Add the other ingredients, except the tahini, and whisk well with a wire whisk. Stir in the tahini and chill well before using. This is good with corn chips or pita bread. NOTES : Yields 2 Cup Recipe by: The Bard's Table Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by Luke Murden |