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Title: Baba Gannouj I
Categories: Appetizer Vegan
Yield: 8 Servings

6lgEggplants
2 Lemons, juiced
2tbTahini
  Salt
1lgGarlic clove
1/4cChopped parsley, fresh
2tbOlive oil

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"

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