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

6	lg	Eggplants
2		Lemons, juiced
2	tb	Tahini
		Salt
1	lg	Garlic clove
1/4	c	Chopped parsley, fresh
2	tb	Olive 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"

previous

next