Baba Ganouj

Serves:

Ingredients:

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

Method:

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"