Title: Baba Gannouj (Joel Rapp)
Categories: Appetizers, Vegetarian
Yield: 8 Servings
6 lg Eggplants
2 Lemons, juiced
2 tb Tahini
1 lg Garlic clove
1/4 c Chopped parsley, fresh
2 tb Olive oil
Cook eggplants whole on all sides, turning as necessary till they 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”
Posted to MM-Recipes Digest V3 #305
Date: Wed, 6 Nov 1996 23:46:18 -0500