Baba Ghanoush

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 on Aug 13, 1997