Title: Baba Ganouj (Eggplant Salad)
Categories: Eggplant Spread Vegetable
Yield: 12 Servings

1		Eggplant
3	ts	Lemon juice
1/4	c	Tahini
2		Garlic clove
1/4	c	Parsley sprigs; minced
1/2	ts	Salt
2	tb	Green onion; minced
		Black pepper; to taste
1 1/2	ts	Olive oil

Preheat oven to 400 degrees. Cut off the stem ends of the eggplant and prick it all over with a fork. Place it directly on an oven rack and let it roast until completely pooped (about 45 minutes). When it is sagging, wrinkled, crumpled, and totally soft, you'll know it's ready. Remove it from the oven, and let cool. Scoop the insides out and mash well. Combine with rest of ingredients, except olive oil. Chill well. Drizzle the oil over the top before serving. Serve with assorted crackers.

NOTES : Submitted to World Recipes by Barbara Zack April 5, 1997 http://www.eden.rutgers.edu/~davidg/ ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Posted to MM-Recipes Digest V4 #7 by ted by: bzack@gnt.net on Sep 21, 1997

Recipe by: Cindy Tarsi - The Moosewood Cookbook

previous

next